Crunchy Quinoa Chocolate Date Bark: A Healthy-ish Sweet Treat

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For the Crunchy Quinoa Base:

• Quinoa: When toasted, provides a satisfying crunch and nutritional boost (protein, fiber)
• Chocolate chips: Creates the binding base layer and adds sweetness
• Coconut oil: Helps the chocolate melt smoothly and gives a slight sheen when set

For the Sweet Date Layer:

• Dates: Provide natural sweetness, chewy texture, and nutritional benefits (fiber, antioxidants)
• Natural peanut butter: Adds protein, healthy fats, and a creamy texture that complements the dates
• Chopped peanuts: Provide additional crunch and texture contrast to the soft dates

For the Chocolate Topping:

• Chocolate chips: Creates a smooth, glossy top layer that seals in the other ingredients
• Coconut oil: Helps with melting and creates a snappier texture when set
• Flaky sea salt: Enhances all flavors and provides contrast to the sweetness
• Optional toppings (nuts, coconut, sprinkles): Add visual appeal and additional texture

• Large skillet for toasting quinoa
• 8×8 inch baking pan lined with parchment paper
• Microwave-safe bowl or double boiler
• Spatula
• Measuring cups and spoons
• Knife for cutting the finished bark

Toast the Quinoa

1. Heat a skillet over medium-high heat (no oil needed).
2. Add the quinoa to the dry, hot skillet and toast for 5-7 minutes, stirring frequently.
3. You’ll know it’s ready when the quinoa starts making popping sounds and turns golden brown. This step adds an amazing nutty flavor!
4. Remove from heat and let cool for a few minutes.

Create the Quinoa Base Layer

1. Melt 1 cup of chocolate chips with 1 tablespoon coconut oil. You can do this in the microwave (30-second intervals, stirring between) or use the double boiler method, melting the chocolate slowly in a heat-proof bowl over a pot of simmering water.
2. Mix your toasted quinoa into the melted chocolate until every grain is coated in chocolatey goodness.
3. Press this mixture into your parchment-lined 8×8 pan, creating an even layer.
4. Refrigerate for 10-15 minutes until set.

Add the Date Layer

1. Once the chocolate-quinoa base is set, prepare your date layer.
2. Arrange the pitted and halved dates on top of the set chocolate-quinoa base, overlapping slightly so they stick together.
3. Warm up your peanut butter (10-20 seconds in the microwave) until it’s easy to spread.
4. Pour the warmed peanut butter over the dates and spread it into an even layer.
5. Sprinkle the chopped peanuts on top for extra crunch!

Finish with Chocolate Topping

1. For the final layer, melt your remaining cup of chocolate chips with 1 tablespoon coconut oil.
2. Pour the melted chocolate over everything and spread it into an even layer.
3. Tap your pan gently against the counter to help the chocolate settle evenly.
4. Add a sprinkle of flaky sea salt and any additional toppings you desire.
5. Refrigerate the bark for at least 30 minutes, or freeze for 10-15 minutes until completely set.

1. Once set, remove the date bark from the pan using the parchment paper.
2. Place on a cutting board and cut into squares or break into irregular pieces.
3. Enjoy immediately or store for later!

• Make sure to toast the quinoa until it’s golden brown for maximum crunch and nutty flavor.
• Melt chocolate low and slow to prevent burning or seizing.
• Use the back of a spoon or offset spatula to create smooth, even layers.
• For neat squares, use a sharp knife warmed under hot water and wiped dry between cuts.
• Medjool dates work best for this recipe, but any moist, soft dates will work.

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Can be frozen for up to 3 months in a freezer-safe container.
• Serving from Frozen: Let sit at room temperature for 5-10 minutes before eating, as the dates can get quite firm when frozen.
• Layering: If stacking pieces for storage, place parchment paper between layers to prevent sticking.

No, raw quinoa has a bitter coating called saponin and won’t provide the crunchy texture needed. Toasting the quinoa is essential for both flavor and texture.

Dark, milk, or semi-sweet chocolate all work great in this recipe. Choose based on your preference for sweetness.

Absolutely! Substitute sunflower seed butter for the peanut butter and use sunflower or pumpkin seeds instead of peanuts.

If your dates are hard, soak them in hot water for 5-10 minutes, then drain and pat dry before using them in the recipe

While quinoa provides a unique pop and crunch, you could substitute puffed rice or toasted millet for a similar texture. Or, leave out the grain altogether and it will still be delicious!

Yes! I often make a big batch and freeze it to take out pieces as needed and enjoy. This bark can also be made up to 2 weeks in advance and stored in the refrigerator.

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• Tropical Twist: Add dried mango pieces and coconut flakes to the topping.
• Fall Harvest: Mix in dried cranberries and pepitas (pumpkin seeds).
• Double Chocolate: Use white chocolate for the top layer for a tasty contrast.
• Spicy Kick: Add a pinch of cayenne or chili powder to the chocolate for a Mexican-inspired treat.
• Mediterranean: Use tahini instead of peanut butter and top with pistachios and dried apricots.

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