This Crunchy Quinoa and Nut Chocolate Bark offers a delightful twist on Healthy Chocolate Recipes, combining rich flavor with satisfying crunch. You’ll love how easy it is to create this wholesome and delicious treat.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (70% cocoa or higher) for the best flavor.
- Cooked Quinoa: Ensure your quinoa is cooled and dry. You can use leftover cooked quinoa or cook a fresh batch.
- Mixed Nuts: Almonds, cashews, pecans, or walnuts work well. Feel free to use your favorite.
- Coconut Oil: Helps create a smoother chocolate and adds a subtle richness.
Ingredients:
- 8 oz dark chocolate, chopped
- 1 tbsp coconut oil
- ½ cup cooked quinoa, cooled and dry
- ½ cup mixed nuts, roughly chopped
- ¼ tsp sea salt flakes (optional)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8
- Calories per serving: Approximately 200 calories
- Tools Needed: Baking sheet, parchment paper, double boiler or microwave-safe bowl, spatula.
Step-by-Step Instructions:
1. Prepare Your Baking Sheet
Line a baking sheet with parchment paper. This will prevent your chocolate bark from sticking and make cleanup easy. Set it aside for later.
2. Melt the Chocolate
Create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Add your chopped dark chocolate and coconut oil to the bowl. Stir occasionally until the chocolate is fully melted and smooth. Alternatively, microwave the chocolate and coconut oil in 30-second intervals, stirring between each, until melted.
3. Combine Ingredients
Remove the melted chocolate from the heat. Gently stir in the cooked quinoa and chopped mixed nuts. If using, sprinkle in the sea salt flakes. Mix until everything is evenly coated in chocolate.
4. Spread the Bark
Pour the chocolate mixture onto your prepared baking sheet. Use a spatula to spread it evenly into a thin layer, about ¼ inch thick. Don’t worry if it’s not perfectly uniform; rustic is good!
5. Chill and Break
Place the baking sheet in the refrigerator or freezer for at least 30 minutes, or until the chocolate is completely set and firm. Once firm, break the hardened chocolate bark into irregular pieces.
Variation Ideas:
- Dried Fruit Fun: Add ¼ cup of dried cranberries, cherries, or apricots to the mix for a chewy contrast.
- Seed Sensation: Stir in 2 tablespoons of pumpkin seeds or sunflower seeds for extra nutrition and crunch.
- Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper can add an unexpected warm note.
- Citrus Zest: Grate a little orange zest into the melted chocolate for a bright, aromatic flavor.
Storage Instructions:
Store your Crunchy Quinoa and Nut Chocolate Bark in an airtight container in a cool, dry place for up to two weeks. You can also keep it in the refrigerator, especially in warmer climates, which will help it stay firm and prevent melting.
Frequently Asked Questions (FAQ):
Q: Can you use milk chocolate instead of dark chocolate?
A: Yes, you can use milk chocolate, but for a healthier option and richer flavor, dark chocolate is recommended for Healthy Chocolate Recipes.
Q: Do you need to toast the nuts before adding them?
A: Toasting the nuts is optional but can enhance their flavor and crunch.
Q: How do you know when the quinoa is cooked perfectly for this recipe?
A: Cooked quinoa should be light and fluffy, with each grain separated, and a small “tail” visible. Ensure it’s completely cooled and dry before adding.
Q: Can you prepare this ahead of time?
A: Absolutely! This chocolate bark is perfect for making ahead and can be stored for up to two weeks.
Q: What if your chocolate seizes while melting?
A: If your chocolate becomes thick and grainy, try adding a tiny bit more coconut oil or a teaspoon of neutral oil and stir vigorously until smooth.
Q: Can you use a different type of oil?
A: Yes, a neutral-flavored oil like grapeseed or avocado oil can be used as a substitute for coconut oil.