This is one of the best recipe that I have found in a long time. It comes from a blog called Half Baked Harvest which I highly recommend, there you can find all kinds of goodness and she is a chocolate lover just like me. On her blog she added cocoa nibs and dried rose hips on the top of the chocolate, but I decided to put cocoa nibs and coconut flakes and I was very happy with the result.
This recipe is very quick and easy to make, and it is filled with all the good and healthy things for your bodies, such as quinoa, seeds, nuts and coconut oil. I think it perfect to make a batch of this store it in a closed container in the fridge, and when that craving comes, and we all know it comes you just have a little piece and you are good to go.
Well let’s get to the recipe, as I said before it is easy and does not take much time, you just add all the wet ingredients to a pot and let them melt together. Then stir in all the dry ingredients until combined. Spread everything out on a baking sheet and bake until crisp.
Top with chocolate and then in the fridge. So when you spread it out think about that it has to fit in your fridge to set, this recipe almost filled one baking sheet for me and it just fitted in the fridge, how lucky am I …..
- 1/2 cup Honey or Maple Syrup
- 2 tbsp Coconut Oil
- 2 tsp Vanilla Essence
- 2 tsp Instant Coffee ( optional )
- Good pinch of Flaky Sea Salt
- 1 cup uncooked Quinoa
- 1/2 cup raw Almonds, roughly chopped
- 1/2 cup raw Cashew, roughly chopped
- 1/2 cup mixed raw Seeds ( Hemp, Flax, Chia & Sesame seeds )
- 370 gr. Dark Chocolate
- Cacao Nibs & Coconut Flakes ( optional )
- Preheat the oven to 180°c ( 350° F). Line a baking sheet with baking paper.
- Melt together the honey or maple and coconut oil in a pot until smooth and then take the pot off the stove. Whisk in the vanilla, coffee granules and salt.
- Add the quinoa, almonds, cashews and mixed seeds and stir until all the dry ingredients are evenly coated. Pour the mixture on the prepared baking sheet and spread to an even and thin layer.
- Bake for 20-25 minutes or until the the bark is golden in color and crisp. You’ll know the bark is done when the cashews and quinoa look caramelized and are a deep golden brown in color.
- While the bark is baking, melt the chocolate over a water bath until smooth and then spread over the bark in an even layer when it comes out of the oven.
- Sprinkle with cacao nibs and coconut, or whatever your heart desires.
- Put in the fridge and let to cool completely and harden. When ready break into smaller pieces, put in a airtight container and keep in the freezer.