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.
- 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
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.
- Add quinoa, nuts and seeds to wet mixture. Stir well.
- Spread mixture into an even, thin layer on prepared baking sheet. Bake for 20 minutes until golden.
- 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