Homemade Dark Chocolate Bark With Toasted Quinoa And Raspberries
If you’ve ever been obsessed with a classic Crunch bar (guilty), you’re going to love this elevated, healthier twist. This Dark Chocolate Bark with Toasted Quinoa & Raspberries gives you that nostalgic crispy chocolate texture, with way better ingredients and some serious feel-good perks.
It’s crunchy, rich, just the right amount of sweet and salty—and loaded with antioxidants, plant-based protein, and fiber. This bark is everything we love about those old-school treats, minus the refined sugar, dairy fillers, and preservatives.
Only 5 Ingredients:
Organic quinoa
extra dark chocolate chips
coconut oil
freeze-dried raspberries
flaky sea salt
Equipment I Love (And Actually Use):
- This stainless steel skillet for perfectly toasting quinoa
- Offset spatula for easy spreading
- Non-Toxic parchment paper that makes cleanup a breeze
- Glass storage containers for keeping your bark fresh in the fridge or freezer
Health Benefits
- Dark Chocolate (65%+): Full of flavonoids and antioxidants that may support heart health, improve mood, and even enhance brain function.
- Toasted Quinoa: Adds protein, fiber, and essential minerals like magnesium and iron, plus that signature satisfying crunch.
- Freeze-Dried Raspberries: Low in sugar but high in vitamin C, antioxidants, and natural tartness to balance the rich chocolate.
- Coconut Oil: A touch of healthy fat for a smooth melt and brain-boosting MCTs.
- No refined sugar, artificial flavors, or junky fillers like in most store bought candy bars.
Seriously, this bark is as easy as it is beautiful. It feels fancy but takes just minutes to make, and it’s a great way to satisfy your sweet tooth.
Pro Tip: Double the batch and freeze half for those sweet tooth emergencies!
Gina
Dark Chocolate Bark with Toasted Quinoa and Raspberries
Ingredients
- 1 cup Quinoa (sprouted) toasted
- 1 cup Freeze dried raspberries, chopped plus extra for garnish
- 2 cups Dark chocolate chips or chunks
- 1 Tbsp Coconut oil
- Pinch of Flaky salt garnish
Instructions
- Toast the quinoa: Heat it dry in a skillet on medium-low heat, shaking frequently. You’ll hear a pop and see it turn golden brown, about 5–7 minutes. Let it cool before adding to chocolate.
- Melt the chocolate: Use a double boiler or microwave in short bursts with coconut oil, stirring until smooth and glossy.
- Stir & spread: Fold the toasted quinoa and the chopped raspberries into the melted chocolate until fully incorporated.
- Line a baking sheet with parchment paper, then spread the mixture in an even layer. I used an offset spatula to ensure that it spreads out evenly.
- Top it off: Sprinkle on those tart freeze-dried raspberries and a pinch of flaky salt. Lightly press them into the chocolate.
- Chill & snap: Refrigerate until firm (minimum of one hour or overnight), then break into rustic pieces and enjoy!
- Store in an airtight container in the fridge.
