Name: Quinoa Dark Chocolate Bark
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 5 min
Yield: 20
Cuisine: American
Ingredients: 1 cup uncooked quinoa (white or tri-color, pre-rinsed); 12 oz (340g) high-quality dark chocolate (60-70% cocoa), chopped or chips; 2 tsp coconut oil (optional, for smoother melting); ½–1 tsp flaky sea salt (for topping); Optional: ½ cup freeze-dried berries, chopped nuts, or seeds

This irresistible Quinoa Dark Chocolate Bark combines toasted quinoa with rich dark chocolate for a satisfying crunch in every bite. Naturally gluten-free, vegan-friendly, and loaded with protein, fiber, and antioxidants, it’s a guilt-free treat that satisfies sweet cravings while delivering wholesome nutrition — perfect for snacking or gifting.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Quinoa Dark Chocolate Bark because it’s ridiculously simple — just a handful of ingredients and minimal hands-on time. The toasted quinoa creates an addictive crispy texture that mimics your favorite crunch bars but in a much healthier way.

Dark chocolate brings deep, intense flavor plus heart-healthy antioxidants, while quinoa adds plant-based protein and fiber to keep you feeling satisfied longer. It’s naturally gluten-free and can easily be made vegan or dairy-free. Whether you’re craving something sweet without the sugar crash, looking for a better-for-you dessert to share, or need a quick homemade gift, this bark checks every box — delicious, nourishing, and effortless!

Yield: 20 pieces

Quinoa Dark Chocolate Bark

Crispy toasted quinoa meets rich dark chocolate in this easy, healthy, protein-packed bark — a guilt-free sweet treat!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

1 cup uncooked quinoa (white or tri-color, pre-rinsed)
12 oz (340g) high-quality dark chocolate (60-70% cocoa), chopped or chips
2 tsp coconut oil (optional, for smoother melting)
½–1 tsp flaky sea salt (for topping)
Optional: ½ cup freeze-dried berries, chopped nuts, or seeds

Instructions

Grab a large baking sheet and line it with parchment paper — this makes cleanup and removal super easy! Set it aside so it's ready when you need it.
Heat a wide, dry skillet over medium-low heat (no oil needed!). Add the 1 cup of uncooked quinoa and spread it out evenly.
Toast the quinoa for 8-10 minutes, stirring constantly with a wooden spoon — you'll hear light popping and see it turn golden and fragrant. Stay close so it doesn't burn!
Once beautifully toasted and crispy, immediately transfer the quinoa to a plate to cool slightly — this stops the cooking process.
In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil (if using). Microwave in 30-second bursts, stirring well between each, until silky smooth and fully melted.
Pour the toasted quinoa into the melted chocolate and gently fold everything together until every little quinoa pop is coated in luscious chocolate.
Quickly spread the mixture onto your prepared parchment-lined baking sheet — use a spatula to create an even layer about ¼-inch thick for the perfect snap.
While the chocolate is still wet, sprinkle generously with flaky sea salt across the top — it adds that magical sweet-salty contrast! Add any optional berries or nuts now too.
Pop the tray into the refrigerator for 30-45 minutes until the chocolate is completely firm and set — resist sneaking bites (or don't!).
Once solid, lift the parchment from the tray and break the bark into rustic, uneven pieces with your hands. Store, gift, or devour — enjoy every crunchy, chocolatey bite!

Notes

This bark is naturally gluten-free and can be vegan if using dairy-free chocolate. The toasted quinoa provides a satisfying crunch without needing any refined sugars or unhealthy fats — it's a true feel-good dessert!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 112Total Fat 6gSaturated Fat 4gUnsaturated Fat 3gCholesterol 1mgSodium 5mgCarbohydrates 13gFiber 2gSugar 8gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Toast the quinoa patiently over medium-low heat and stir constantly — it should pop lightly and turn golden for maximum crunch without burning.
Use high-quality dark chocolate (60-70% cocoa) for the best flavor and snap.
Spread the mixture thinly for quicker setting and easier breaking into pieces.
Line your baking sheet with parchment paper for effortless removal.
Add a pinch of flaky sea salt on top right before chilling to enhance the chocolate flavor.
Let the bark fully harden in the fridge before breaking to get clean, sharp edges.
If the chocolate seizes, stir in a tiny bit of coconut oil to smooth it out.

Ingredients Notes:

Dark chocolate — Choose good-quality bars or chips with at least 60% cocoa for rich flavor and health benefits like flavonoids. Higher percentages (70-85%) make it less sweet and more intense. Dairy-free/vegan chocolate works perfectly here.
Quinoa — Use uncooked, pre-rinsed white, red, or tri-color quinoa. Toasting transforms it into light, crispy pops similar to puffed rice but with superior nutrition (complete protein, fiber, magnesium).
Coconut oil (optional) — A small amount helps the chocolate melt smoothly and gives a subtle shine and snap once set.
Flaky sea salt — This finishing touch balances sweetness, elevates flavor, and adds a gourmet touch — Maldon or fleur de sel works best.
Optional add-ins — Freeze-dried berries, chopped nuts, or seeds can be folded in or sprinkled on top for extra texture, color, and nutrition without overpowering the simple elegance.

Variations and Substitutions:

Chocolate — Swap dark for semi-sweet or milk chocolate if you prefer milder sweetness (note it will be less healthy). Use vegan/dairy-free chocolate to keep it fully plant-based.
Quinoa — Try tri-color for visual appeal or pre-puffed quinoa if you want to skip toasting (though freshly toasted tastes best).
Add crunch & flavor — Fold in chopped almonds, walnuts, pistachios, pumpkin seeds, or chia seeds. Stir in freeze-dried raspberries, strawberries, or cranberries for tart contrast and pretty pink flecks.
Sweetener boost — Drizzle with a little maple syrup or honey before chilling if you like extra sweetness.
Spice it up — Add a pinch of cinnamon, cayenne, or espresso powder to the melted chocolate for warmth or mocha notes.
Nut-free — Skip nuts and use extra seeds like sunflower or hemp for allergy-friendly crunch.
Oil-free — Omit coconut oil; the chocolate melts fine on its own, though it may be slightly less glossy.

Storage Options:

Store in an airtight container in the refrigerator for up to 3 weeks — the cool temperature keeps the chocolate firm and the quinoa crisp. For longer storage (up to 2 months), freeze in a freezer-safe bag or container; thaw at room temperature for 10-15 minutes before enjoying. Avoid room-temperature storage in warm climates as the chocolate may soften.