Quinoa is a staple food in many health-conscious kitchens, but it might surprise you to learn how easy (and delicious) this grain can be when mixed with chocolate. The result is Seedy Quinoa Chocolate Bark that’s both vegan and gluten free!
The “fall chocolate bark” is a recipe that is perfect for the fall season. It includes ingredients such as dark chocolate, cocoa powder, and pumpkin puree.
I love chocolate, but I don’t consume chocolate bars nearly as much as I should. I believe it is due to the fact that I need more texture in my chocolate. Give me some crisp almonds, for example.
So I created this Seedy Chocolate Quinoa Bark this week. It’s got all of the crunch and all of the chocolate.
I like using different colors and textures to decorate chocolate. So I topped it with pistachios and cocoa nibs to bring out the nuttiness of the bark. There’s also flaky sea salt and dried rose hips.
In other news, I just began reading Sweetbitter, a book about a young lady who travels to New York City and works at one of the city’s greatest restaurants.
It seems absurdly suited to an old era of my life: a young girl arrives to New York City, works in restaurants, and gets caught up in it all. The familiar feeling of camaraderie, the regulars, the never-ending chit-chat, the late nights, the weary muscles, and the sheer intensity of it all. I just received it last night and I’m on page 120 already.
I definitely suggest it to anybody who has ever worked in the restaurant business, or even simply wants to learn more about the sector’s attraction. It’s incredible.
I hope you’re having a wonderful week, my friends. I’m sending you all my love!
because of the bark
- a third of a cup of almonds, coarsely chopped
- a third of a cup of walnuts, coarsely chopped
- 1/4 cup coarsely chopped pumpkin seeds
- a quarter cup of flaxseed meal
- chia seeds, 1 tblsp.
- 1 quinoa cup
- 1/3 cup honey or maple syrup
- 1 tablespoon melted coconut oil
- a pinch of fine salt
as well as the chocolate topping
- 9 oz. chopped dark chocolate
- 1 tbsp coconut butter
- 2 teaspoons chopped pistachios
- nibs de cacao
- rose petals that have been dried
- sea salt, flakes
- Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a large baking sheet.
- Combine all bark ingredients in a large mixing dish and whisk until thoroughly combined.
- Place the bark on the prepared baking sheet and cover with a thick piece of plastic wrap. Spread the bark out to a thickness of 1/2 inch using a rolling pin.
- Remove the plastic wrap from the bark and bake for 20-25 minutes, or until golden brown. The borders will be somewhat more cooked than the center, but that’s OK! Allow it cool for a few minutes while you melt the chocolate.
- Melt the chocolate and coconut oil in a double boiler. Dripping the final tiny amount of melted chocolate over the heated bark to form a drizzle pattern.
- Allow 5 minutes to cool before garnishing with pistachios, cacao nibs, rose petals, and sea salt. Place for 30 minutes in the freezer, then remove and cut into pieces!
The “low sugar chocolate mousse” is a low-calorie dessert that has been made with coconut milk, cocoa powder, and honey. The recipe can be found on the blog of Seedy Quinoa.
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