Dark Chocolate Bark with Toasted Quinoa and Raspberries
This Dark Chocolate Bark with Toasted Quinoa & Raspberries is a total game-changer! It’s sweet, crunchy, antioxidant-packed, and takes just minutes to make.
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.