There are all the reasons to eat this bark. The most obvious reason: chocolate.

Other very important factors include: crunchy, salty, sweet, healthy stuff…. also chocolate.

I eat some form of chocolate every day and this is an ideal format with sneaky bits of quinoa, chia seeds, almonds, cacao nibs, etc.

You can make a big batch and keep it in the fridge for weeks… although there is 0% chance it will last that long.

You’ll need:

• 1 cup nuts, chopped (I used half walnuts and half almonds)
• 1 cup uncooked quinoa, rinsed and dried (I did a mix of white and red)
• 0.5 cup honey or maple syrup (I did half and half)
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla
• 2 teaspoons instant coffee granules
• Serious pinch of flaky sea salt
• 0.5 cup mixed raw seeds (I did half chia seeds and half sesame seeds, other options: hemp, flax, etc)
• 12 ounces dark chocolate, chopped
• Cacao nibs, for topping

To Make:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large microwave safe bowl, heat the honey/maple and coconut oil for 30 seconds in a microwave. Whisk in the vanilla, coffee granules and salt.
3. Add quinoa, nuts and seeds to wet mixture. Stir well.
4. Spread mixture into an even, thin layer on prepared baking sheet. Bake for 20 minutes until golden.
5. While the bark is baking, melt the chocolate in a double boiler. Spread melted chocolate over bark in an even layer.  Sprinkle with cacao nibs.  Chill in fridge until set, about 30 minutes. Break into pieces. Store in a sealed container in fridge.

Inspired by HalfBakedHarvest