Seedy Quinoa Chocolate Bark

5 from 3 reviews


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


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine all bark ingredients and stir until well incorporated.
  3. 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.
  4. 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.
  5. 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.
  6. 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!