Today I learned that when toasted, quinoa has a delicious nutty flavor. I also realized I should quit wasting money on waxy store-bought chocolates because with just three ingredients, I can make a delicious chocolate bark at home.
Technically, it takes five ingredients if you count the olive oil and sea salt. However, if Claire Robinson can use salt and pepper as “free ingredients” on Five Ingredient Fix, then I call olive oil and sea salt as “free ingredients” on Love & Flour. Roll with me here.
I chose to make this bark with almonds as called for in the original recipe, but really, the options are all yours. Not a fan of almonds? I have seen a number of recipes that substitute pistachios in this bark instead. Not a fan of nuts no matter their form? How about adding dried cranberries in their place.
Heat things up by adding a sprinkle of cayenne. There is really no end to the things you can mix in to a chocolate bark. All I ask is you try the star of this recipe – toasted (or popped) quinoa – at least once.
To further inspire you, Big Girls Small Kitchen offers up a list of Ten Best Chocolate Bark Mix-Ins to help spark your creativity. At Chasing Delicious, you can find three chocolate bark recipes in just one post. One of those recipes is of the peppermint variety. If you happen to be feeling wild, take that recipe one step further and make Peppermint Bark Popcorn as seen on Cookie + Kate.
In addition to those ideas, Brown Eyed Baker offers up recipes for Cake Batter & Chocolate Bark and Avalanche Bark. I have no doubt there are 16,000 other bark combinations out there, but those are the recipes I have pinned or rattling around in my brain as good resources. From one Thursday quickie to the next, enjoy!
- ½ cup quinoa, rinsed and dried
- 1 tablespoon olive oil
- 1 cup almonds, toasted and chopped
- 1 teaspoon sea salt
- 1 pound dark chocolate, chopped
- optional: ice cream for serving
- Place the olive oil in a saucepan over medium low heat.
- When the oil is warm, add the quinoa and allow it to toast until lightly browned, about five minutes. Perform this step as if you were heating popcorn kernels, lightly shaking the saucepan back and forth over the heat.
- Stir together the toasted quinoa, toasted almonds and sea salt. Reserve about three tablespoons of the mixture to sprinkle on top of the bark.
- Melt the chocolate over a double boiler and in the microwave. If using a microwave, heat in 30 second increments and stir after each interval until fully melted.
- Pour the remainder of the quinoa and almonds mixture into the melted chocolate mixture and stir until thoroughly coated.
- Spread the chocolate mixture onto a sheet of parchment paper and top with the reserved quinoa and almonds.
- Allow to sit until set, about two hours.
- Break into pieces and enjoy alone or served with ice cream.