This crunchy chocolate bark is the perfect guilt-free treat for snacking in-between meals or after dinner. The antioxidant rich dark chocolate complements the crispy quinoa and almonds wonderfully, and the tang of the cranberries enhances the bitter-sweetness of the dark chocolate. Recipe yields approx. 20 pieces of bark
Ingredients and Equipment:
- 1.5 bars of chopped 70% dark chocolate
- 2 teaspoons unrefined coconut oil
- ¼ cup organic quinoa
- ¼ cup chopped raw almonds
- 2 teaspoons chopped dried cranberries
- ½ teaspoon pure vanilla extract
- Double boiler
- Spatula
- Non-stick sheet
- Skillet or Air Fryer
Directions:
- First, make your quinoa crispy by dry popping them in the skillet or air fryer. If you are using a skillet, then ready the flame on low and pour in the quinoa. Allow to toast while tossing for approximately 2 minutes.
- Once the quinoa has popped, kill the heat and set aside.
- Meanwhile, ready the double boiler on low and add in the chocolate – stir to melt.
- Once melted add in the vanilla extract and coconut oil – stir to incorporate.
- Now kill the heat and add in the cranberries, almonds and popped quinoa – fold the ingredients together.
- Now spread the mixture onto the awaiting non-stick sheet and transfer to the fridge to harden.
- Once hardened break the bark into desired pieces and enjoy!
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