Chocolate quinoa crunch bark
7
Points®
Total time: 2 hr 7 min • Prep: 5 min • Cook: 2 min • Serves: 16 • Difficulty: Easy
Puffed quinoa is like popcorn, with way more filling protein. It plays nice in sweet recipes like this (or granola, yoghurt parfaits), and as a topping for savoury salads. You can find puffed quinoa in major supermarkets or you can make it yourself! Heat a wide heavy-base saucepan over medium-high heat until extremely hot. Pour in uncooked quinoa, spreading it into a single layer. Shake the pan regularly and let the quinoa pop for 1 to 2 minutes.
Ingredients
Dark chocolate chips
240 g, or chopped dark chocolate
Puffed quinoa
450 g, divided
Instructions
1
Line an 20cm square baking pan with baking paper, allowing the baking paper to hang over the sides.
2
Heat the chocolate in a large, microwave-safe glass bowl in 30 second bursts, stirring in between, until the chocolate is completely melted and smooth. Stir in the puffed quinoa, reserving 2 tablespoons. Spread mixture evenly into the prepared pan. Sprinkle 2 teaspoons of sea salt and the remaining 2 tablespoons of quinoa over the top. Leave chocolate bark to cool completely at room temperature for at least 2 hours, or overnight.
3
Once cooled, use the overhanging baking paper to lift the bark out of the pan. Cut or break the bark into 16 squares. Let the bark cool completely at room temperature for at least 2 hours or overnight. Using the parchment overhang, lift the bark out of the pan. Cut or break the bark into 16 squares. Store the bark in an airtight container at room temperature.
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