I am a super chocolate fan, but oddly enough I don’t eat chocolate bars that often. I think it’s because I need more texture with my chocolate. Like, gimme some crunchy almonds or something.
So this week, I made this Seedy Chocolate Quinoa Bark. It delivers all the crunch, and all the chocolate.
I love decorating chocolate with colors and textures. So to accentuate the nuttiness of this bark, I topped it with pistachios and cacao nibs. And also dried rose hips and flaked sea salt.
In other news, I just started reading Sweetbitter, a novel about a young woman who moves to New York City and finds herself working at one of the best restaurants in the city.
It feels so ridiculously appropriate to an old part of my life: young girl moves to NYC, works in restaurants, and sort of gets swept up in it all. The familiar sense of community, the regulars, the endless chit chat, the late nights, the sore muscles, and the energy of it all. I just got it last night and already I’m on page 120.
I highly recommend it to anyone who’s ever been in the restaurant industry, or who’s even just been curious about the allure of the restaurant industry. It’s fantastic.
Hope you, dear friends, are off to a great week. Sending love to you all! Print
for the bark
- 1/3 cup almonds, roughly chopped
- 1/3 cup walnuts, roughly chopped
- 1/4 cup pumpkin seeds, roughly chopped
- 1/4 cup flaxseed meal
- 1 tablespoon chia seeds
- 1 cup quinoa
- 1/3 cup maple syrup or honey
- 1 tablespoon coconut oil, melted
- pinch fine sea salt
for the chocolate top
- 9 oz dark chocolate, chopped
- 1 tablespoon coconut oil
- 2 tablespoons pistachios, chopped
- cacao nibs
- dried rose petals
- flaked sea salt
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine all bark ingredients and stir until well incorporated.
- Place bark onto prepared baking sheet, and spread a large piece of plastic wrap over the top. Use a rolling pin to spread the bark out to a 1/2 inch thickness.
- Remove plastic wrap from bark and bake for 20-25 minutes, until the bark turns a nice golden brown. The edges will be slightly more cooked, but this is OK! Allow to cool slightly while you melt your chocolate.
- In a double boiler, melt chocolate and coconut oil. Spread evenly over cooked bark, drizzling the last little bit of melted chocolate to create a drizzle pattern.
- Allow to cool for 5 minutes before topping with pistachios, cacao nibs, rose petals, and sea salt. Place in freezer for 30 minutes, then remove and cut into pieces!