Crunchy quinoa chocolate bark
8–10
Easy
15 minutes, plus 1 hour’s setting time
10 minutes
A deeply chocolatey bark packed with toasted quinoa, crunchy seeds and salted nuts. This easy no-bake treat is the perfect balance of sweet, salty and crisp, with endless options for customising using warming spices or dried fruit.
Ingredients
Method
- 40 g mixed quinoa
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 50 g salted almonds
- 50 g salted cashews
- 300 g good-quality dark chocolate, melted
- Maldon salt, for sprinkling Optional additions:
- Ground cinnamon
- Smoked salt
- Raisins
- Dried fruit of choice
Method
Ingredients
1. Line a large tray or board with baking paper.
2. Heat a frying pan over medium heat. Toast the quinoa in the pan for 3–5 minutes, stirring often, until golden and caramelised. When the quinoa starts popping, it’s done. Transfer to a bowl.
3. In the same pan, toast the sunflower seeds, pumpkin seeds, almonds and cashews separately until fragrant and lightly golden. Allow to cool slightly.
4. Pour the chocolate onto the prepared baking paper and spread into a thin, even layer using the back of a spoon or offset spatula.
5. While the chocolate is still melted, evenly scatter over the toasted quinoa, seeds and nuts. Finish with a generous sprinkling of salt.
6. If using, sprinkle over the cinnamon, smoked salt, raisins or dried fruit.
7. Allow the bark to set completely at room temperature, or chill for 30–60 minutes until firm. Break into shards to serve. Store in an airtight container in a cool place for up to 2 weeks. This bark also makes a beautiful edible gift wrapped in parchment and string.
Find more chocolate recipes here
Photographs: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food assistant: Nadia Meyer
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