Dark Chocolate Berry Bark With Toasted Quinoa and Pepitas

Gluten-Free

Vegetarian

Treat your taste buds with this brain-boosting snack made with whole grains and dark chocolate.

By Robin Asbell | Experience Life

Makes6 servings
Prep Time5 minutes
Cook Time10 minutes, plus 30 minutes to cool

Ingredients
Directions

Ingredients

2 ½ tbs. quinoa, rinsed and drained
12 oz. dark chocolate (70 percent cocoa or higher), coarsely chopped
¼ cup raw pepitas
¼ cup dried wild blueberries
1 tsp. flaky sea salt, plus more to taste

Directions

STEP 1

Line a sheet pan with parchment paper.

STEP 2

In a small skillet, toast the quinoa over medium-low heat until it starts to pop and turn golden brown, about three to five minutes, stirring occasionally.

STEP 3

Add one to two inches of water to a saucepan and bring to a boil, then lower the heat to a simmer. Place the chocolate in a heat-proof bowl, then place the bowl over the simmering water to make a double boiler. Stir the chocolate with a spatula until melted.

STEP 4

Pour the chocolate onto the lined sheet pan and spread evenly with a spatula. While the chocolate is still warm, distribute the toasted quinoa, pepitas, and dried blueberries over the top. Sprinkle with the flaky salt.

STEP 5

Place in the refrigerator to cool until the chocolate is firm, about 30 minutes. Break into smaller pieces to serve.

Nutritional information

Photography: Terry Brennan; Food Stylist: Betsy Nelson

By Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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