Candy season is in full swing and my sweet tooth is living its best life. From cookies to pastries to endless ice cream experiments, I’ve embraced every indulgence. But lately, my new obsession is Quinoa Chocolate Bark Puffs. It’s an easy and satisfying snack to make.
A little healthier and more nutritious than your average dessert, but still totally addictive. Think a chewy caramel-like base with just the right amount of sweetness, topped with smooth chocolate and your favorite crunchy, flavorful toppings. The possibilities are endless, but I’ve narrowed it down to two appealing versions. One with a bright and nutty tahini pistachio bark and the other with a salty peanut butter chocolate bark that rivals any PB cup.
Ingredients for puffed quinoa chocolate bark
The ingredient list for this bark is surprisingly short, and the toppings are completely up to you. Use what you have on hand, follow your own desires and rely on the flavors you like the most.
puffed quinoa. Look for puffed quinoa (not raw quinoa) online or at your local health food store. The texture is light and crispy. It reminds me of Rice Krispies, but a little nuttier. This is the key to a satisfying crunch, and leftovers are delicious sprinkled on yogurt or salads.
maple syrup. Let’s use good ones. It gives the bark a subtle caramel-like sweetness.
nut butter. Peanut butter for the chocolate version and tahini for the white chocolate. But really, any nut butter or seed butter will work here. Please choose the one you like.
salt. A generous pinch brings out all the flavors.
coconut oil. Just add one tablespoon and the mixture will come together smoothly.
topping. This is where your creativity comes into play. Chopped nuts, dried fruit, flaky sea salt, anything a little indulgent.
How to make puffed quinoa base
The root of this bark is the real star. It’s so delicious that you can easily enjoy it on its own. It’s sweet, chewy, and crunchy around the edges, making it an easy recipe that you’ll want to make over and over again.
It couldn’t be easier to put together. Whisk maple syrup, nut butter, salt, and coconut oil in a bowl until smooth. Add the puffed quinoa and stir until everything is evenly coated. Spread the mixture evenly on a lined baking sheet and bake for about 15 minutes. When baked, the center will remain chewy and the edges will be crispy. It tastes like a dream. If you prefer a crunchier base, bake a few minutes longer (keep an eye on it to make sure it doesn’t burn).
Allow the base to cool completely before adding the chocolate. I like to let it sit at room temperature and then put it in the fridge or freezer to harden before adding toppings. Once cooled, it has the perfect balance of caramelized bite and light crunch. The best of both worlds.
Puffed Quinoa Chocolate Bark Topping Options
I made two versions of this bark. One is dark and deep chocolatey and the other is light and bright. But really the beauty of this recipe is its flexibility. Once the base is baked and cooled, the toppings are completely up to you.
salted peanut butter puff quinoa bark
This one leans into the classic chocolate and peanut butter combination that everyone knows and loves. It’s a little butterfinger, a little peanut buttercup, rich and nutty, and just the right amount of salty and sweet. A sprinkle of flaky salt balances everything, and a touch of sesame seeds adds an unexpectedly sophisticated aroma. If you’re feeling extra indulgent, drizzle a spoonful of dripping peanut butter into the melted chocolate and then spread it on top.
Pistachio, tahini, puffed quinoa bark
For those who prefer something lighter, this white chocolate version is equally addicting. The base is made with tahini, giving it a subtle depth of flavor, and finished with toasted coconut, pistachios, and freeze-dried strawberries to give it a pop of color and brightness. Feel free to substitute raspberries or crunchy dried cranberries if you have them on hand. There’s nothing wrong with creating your own flavor.
How to store leftovers (if any)
This puffed quinoa chocolate bark is best stored in the refrigerator or freezer, especially if you plan to enjoy it over several days. The base and chocolate will soften a bit at room temperature, so chilling them in an airtight container will give them that perfect, satisfying crunch.
I can’t wait to see what flavor combinations you come up with. Enjoy a fun snack.
explanation
An easy and delicious chocolate bark recipe based on crunchy quinoa.
For peanut butter chocolate bark:
- 1/2 cup maple syrup
- 2 tablespoons peanut butter
- 1 tablespoon coconut oil
- 1 1/2 cup puffed quinoa
- 1/2 teaspoon salt
- 2 cup Mix of dark chocolate and milk chocolate
- Toppings of your choice: chopped roasted peanuts, sesame seeds, flake salt
For white chocolate pistachio bark:
- 1/2 cup maple syrup
- 2 tablespoons tahini
- 1 tablespoon coconut oil
- 1 1/2 cup puffed quinoa
- 1/2 teaspoon salt
- 2 cup white chocolate
- Toppings of your choice: pistachios, freeze-dried strawberries, toasted coconut flakes.
- Preheat oven to 350°F and line a large sheet tray with parchment paper.
- Prepare the quinoa base. Combine maple syrup, nut butter, coconut oil, and salt in a bowl. Whisk until smooth. Add the puffed quinoa and mix. Add mixture to sheet tray and spread into a layer about 1/2 inch thick. Don’t spread it too thin as the base will spread a little in the oven.
- Place the sheet tray in the oven and bake until the quinoa is deep golden brown, about 15 to 20 minutes. Remove from the oven and let cool completely at room temperature until the base is completely set. Place in the refrigerator or freezer until ready to topping.
- Prepare toppings. Melt the chocolate in the microwave for 15 seconds, stirring constantly. Spread a layer of desired thickness over the quinoa base and add your toppings. Return to the refrigerator until the chocolate hardens.
- Finely chop the bark and enjoy!
- Preparation time: 15
- Cooking time: 15
keyword: puffed quinoa, chocolate, bark
Source: Camille Styles – camillestyles.com
