Superfood Chocolate Quinoa Bark
This Superfood Chocolate Quinoa Bark is the ultimate healthy sweet treat. Made with seeds, nuts, quinoa, and covered in dark chocolate – it’s sweet, salty, crunchy, and satisfying!
If you’re looking for a guilt-free dessert that’s packed with superfoods, this chocolate bark is your answer!
This recipe has become my latest guilt-free treat. It delivers everything you crave: crunchiness and saltiness from the nuts, natural sweetness from the maple syrup, and richness from the chocolate.
Better yet, this recipe is made with healthy ingredients like quinoa (a complete protein), heart-healthy nuts, nutrient-rich seeds, and antioxidant-packed dark chocolate. It’s a better-for-you treat that’s so delicious, the whole family will love it.
Why Quinoa?
You might be thinking… quinoa in dessert? Yes! The quinoa gets perfectly crispy in the oven giving this bark an element of crunch. It kind of reminds me of those chocolate crunch bars I used to get at the movie theater.
Quinoa is a complete protein and a great source of vitamins, so don’t sleep on this superfood! Find more of my delicious quinoa recipes here.
Why You’ll Love This Superfood Chocolate Quinoa Bark
- Perfect crunch – if you crave a crunchy dessert, you’re going to love this!
- Sweet and salty – the sweetness of the chocolate pairs perfectly with the natural saltiness of the nuts. I like to add an extra sprinkle of flaky sea salt on top, too.
- Healthy dessert option – this chocolate bark is made with wholesome ingredients like nutrient-dense nuts, seeds, and quinoa. It’s vegan, dairy-free, gluten-free, and refined sugar-free.
- Easy-to-make – this recipe deserves bonus points for how simple it is. Just mix all the ingredients together, bake, cover in chocolate, and sprinkle on your favorite toppings.
Ingredients Needed
Scroll down to the recipe card for exact measurements and detailed instructions.
- Nuts – use any nuts you have on hand! I use a mixture of hazelnuts, almonds, and pecans, but walnuts, pistachios, macadamia nuts, or peanuts also work great.
- Seeds – I like to use chia seeds, hemp seeds, and flax seeds, but feel free to use sunflower seeds, sesame seeds, pumpkin seeds, or whatever you have on hand.
- Quinoa – the star ingredient! The quinoa gets crispy in the oven, adding a satisfying crunch.
- Maple Syrup – this natural sweetener adds sweetness and helps bind the base layer of the bark together.
- Dark Chocolate – use a dairy-free dark chocolate to keep this recipe vegan-friendly. Using a high-quality chocolate makes all the difference!
- Toppings – totally optional, but I like to add a sprinkle of shredded coconut, chopped pistachios and flaky sea salt for extra texture, flavor, and presentation.
How To Make Chocolate Quinoa Bark
- Preheat the Oven. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the Ingredients. In a large bowl, mix together the nuts, seeds, quinoa, and maple syrup until the mixture is evenly coated. Transfer it to the prepared baking sheet and spread it into an even rectangle, about ¼ inch thick.
- Bake. Bake for 18-22 minutes, keeping an eye on the edges to ensure they don’t burn. I find 20 minutes to be just right. Allow the bark to cool completely before adding chocolate.
- Cover with Chocolate. Spread the melted chocolate evenly over the cooled bark. Sprinkle with desired toppings.
- Freeze. Place the bark in the freezer for about 10-15 minutes, or until chocolate has fully set. Once firm, cut it into pieces and enjoy your crunchy, chocolatey treat!
Customize it!
One of the best parts of this recipe is how versatile it is. It’s totally customizable depending on what you have in your pantry.
For the nuts, I love using a mixture of hazelnuts, almonds, and pecans—the hazelnut and chocolate combo is my favorite! But you can swap in walnuts, pistachios, macadamia nuts, or even peanuts based on what you have.
For seeds, I usually go with a mix of chia seeds, hemp seeds, and flax seeds, all of which add extra fiber, protein, and healthy fats. But feel free to use sunflower seeds, pumpkin seeds, or even sesame seeds depending on what you have on hand.
Tips for the Perfect Chocolate Bark
- Cool Completely. Let the bark cool completely before adding the chocolate, otherwise the chocolate will melt into the bark.
- Pouring the Chocolate. For a smooth and pourable consistency, add 1 teaspoon of melted coconut oil into the melted chocolate before spreading it over the bark.
- Adding the Toppings. Sprinkle the toppings on top of the bark while the chocolate is still melted. Once the chocolate sets, the toppings won’t stick.
- Customizing the Bark. Feel free to swap in your favorite nuts, seeds, or even dried fruits to make the bark your own. A drizzle of white chocolate or a pinch of cinnamon can add extra flavor!
- Storing Tips. Keep your bark fresh and crunchy by storing it in an airtight container in the fridge or freezer.
More Healthy Chocolate Recipes You’ll Love
Find all my chocolate recipes here and more dessert recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Superfood Chocolate Quinoa Bark
Ingredients
- 1 cup quinoa, rinsed and dried (unless pre-rinsed)
- ¼ cup chopped hazelnuts , see note
- ¼ cup chopped walnuts, see note
- ¼ cup chopped almonds, see note
- 2 tbsp hemp seeds, see note
- 2 tbsp ground flaxseed, see note
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
- 1 tbsp refined coconut oil
- chopped pistachios, for garnish
- shredded coconut, for garnish
- flaky sea salt, for garnish
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the quinoa, nuts, seeds, maple syrup, and vanilla extract until the mixture is evenly coated. Transfer it to the prepared baking sheet and spread it into an even rectangle, about ¼ inch thick.
- Bake for 18-22 minutes, keeping an eye on the edges to ensure they don’t burn. I find 20 minutes to be just right. Allow the bark to cool completely before adding chocolate.
- Melt the chocolate chips and coconut oil in the microwave. Spread the melted chocolate evenly over the cooled bark. Sprinkle with desired toppings such as chopped pistachios, shredded coconut, and flaky sea salt.
- Place the bark in the freezer for about 15 minutes, or until chocolate has fully set. Once firm, use a knife to cut it into pieces. Enjoy!
Equipment
Notes
- Nuts – Feel free to swap/substitute the nuts for any other nuts! I use a mixture of hazelnuts, almonds, and pecans, but walnuts, pistachios, macadamia nuts, or peanuts also work great.
- Seeds – I like to use chia seeds, hemp seeds, and flax seeds, but feel free to use sunflower seeds, sesame seeds, pumpkin seeds, or whatever you have on hand.
- Store in an airtight container in the fridge or freezer.
