Dark Chocolate Quinoa Bark
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If you’re a fan of those crispy chocolate quinoa crisps, you’re going to love this homemade version! Inspired by the popular individually wrapped chocolate quinoa snacks, this No-Bake Dark Chocolate Quinoa Bark delivers the same irresistible combination of rich dark chocolate, crunchy puffed quinoa, and flaky sea salt, but with simple ingredients and a fraction of the cost.
The puffed quinoa creates a light, airy crunch that perfectly complements the smooth dark chocolate, while a sprinkle of flaky sea salt takes the flavor to the next level.
Best of all, this easy no-bake recipe comes together in minutes and can be kept in the fridge or freezer for whenever you need a quick chocolate fix. It’s perfect for healthy snacking, lunch boxes, meal prep, or sharing with fellow chocolate lovers!
For more copycat recipes, try my Brown Sugar Pop Tarts, Stawberry Pop Tarts, Copycat Chewy Granola Bars, Copycat Tagalong Girl Scout Cookies, Tate’s Bake Shop Cookies, or Rice Krispie Cookies (Costco Copycat).
Table Talk with Tawnie
Recently a follower sent me a message about these quinoa chocolate snacks (the brand is called Undercover), and she said I had to make a copycat recipe, and you know me, I am always up for making a dupe! (See my copycat series if you haven’t yet!) First, I learned the packaged snacks are pretty pricey, so of course I thought a homemade version would not only be better tasting but also budget-friendly too! Second, I learned you need to buy puffed quinoa, and once you have that secured, some quality dark chocolate and flaky salt are all you need to make this freezer-friendly treat. No need to spend time shaping into circles, just make it into bark and break it up. Yum! Simple ingredients and always satisfies my chocolate craving!
- Dark chocolate: I like to use the Ghirardelli dark chocolate melting wafers. However, if you don’t have melting wafers, you can just use chocolate chips with a little coconut oil or shortening.
- Puffed quinoa: Puffed quinoa is raw quinoa that has been heated until it expands, creating the light, airy, and crispy texture we want in this bark.
- Flaky sea salt: I love Maldon. It’s the perfect finishing touch and perfect for balancing out the sweetness of the chocolate.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Melt the chocolate
Melt the chocolate until smooth.
Mix
Add the puffed quinoa to a large bowl and pour most of the melted chocolate over the quinoa. Mix until evenly coated.
Spread
Spread mixture onto a parchment-lined sheet pan.
Top & set
Spread the remaining chocolate on top and spread into a thin layer. Sprinkle with flaky sea salt. Refrigerate or freeze for 15-20 minutes, or until firm.
Break and enjoy!
Once firm, break with your hands or chop into pieces with a sharp knife. ENJOY!!
Expert Tips
- Use good-quality chocolate: Using a high-quality chocolate will help the taste and texture of this bark. I like to use Ghirardelli dark chocolate melting wafers.
- Melt the chocolate gently: Overheated chocolate can become thick or grainy. Melt it in short intervals in the microwave, stirring frequently, or use a double boiler.
- Spread it thin for crispier bark: A thinner layer gives you that crunchy chocolate-crisp texture similar to store-bought quinoa crisps.
- Add the sea salt while the chocolate is still wet: This helps it stick to the surface instead of falling off later.
- Line your pan or plate: Parchment paper makes removing and breaking the bark into pieces much easier.
- Let it fully set before breaking: Chilling the bark until completely firm creates cleaner pieces and better texture.
- Break into your preferred size: The great thing about making this chocolate quinoa bark at home is that you can break the pieces into small or big chunks, depending on your preference! If gifting, you might want to break them into smaller chunks so they fit nicely in a bag or tin. However, if you’re just going to be munching on it at home, feel free to break it into larger chunks (because we both know you’ll just end up eating several smaller ones😉)
Variations / Substitutions
- Not a dark chocolate fan? Swap in semi-sweet, milk chocolate, or even a combination of chocolates for a sweeter treat.
- Add nuts or seeds: Mix in chopped almonds, pecans, pistachios, pumpkin seeds, or sunflower seeds for extra crunch and flavor.
- Add fruit: Stir in pomegranate seeds, chopped dried cherries, cranberries, raisins, or freeze-dried strawberries for a fruity twist.
- Drizzle with white chocolate: Once the bark has set, drizzle melted white chocolate over the top for a bakery-style finish.
Storage / Freezing
- Refrigerator: Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months (this is my preferred method!). Place parchment paper between layers to prevent sticking.
- Room Temperature: If your kitchen stays cool, the bark can be stored at room temperature for several days. However, refrigerating or freezing it helps maintain the best texture and prevents melting.
FAQs
What is puffed quinoa?
Puffed quinoa is quinoa that has been heated until it “pops” and expands, creating a light, crispy texture similar to puffed rice cereal. It has a mild, slightly nutty flavor and adds crunch without being heavy. You’ll often find it in natural grocery stores, health food stores, or online.
Can I use regular chocolate chips?
Yes, chocolate chips work great for this recipe. If using chocolate chips, add a small amount of coconut oil to help them melt smoothly.
Can I make my own puffed quinoa?
Yes! While store-bought puffed quinoa is the easiest option, you can make your own using dry, uncooked quinoa. Heat a large skillet over medium-high heat until very hot, then add a small amount of quinoa in a single layer. Stir constantly for a few minutes until the grains begin to pop and puff. Work in small batches and allow the quinoa to cool completely before using.
Keep in mind that homemade puffed quinoa is usually a little less uniform and airy than commercially puffed quinoa, but it still works well in this recipe.
Why is my bark crumbly?
If the bark falls apart easily, there may be too much puffed quinoa compared to chocolate. The melted chocolate acts as the binder, so make sure there’s enough to fully coat the quinoa and hold everything together once it sets.
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Dark Chocolate Quinoa Bark
Ingredients
- 2 cups puffed quinoa (It's important to use puffed quinoa, and not just regular uncooked quinoa)
- 10 oz good quality dark chocolate (I use the Ghirardelli melting wafers)
- Maldon flaky sea salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate 20-30 second intervals Start Timer, stirring until smooth. Careful not to overheat. (If using the wafers, you won’t need to add anything in to help it melt, but if using a chopped chocolate bar or chocolate chips, you might need to add in 1-2 tsp. Coconut oil to help get it melty).10 oz good quality dark chocolate
- Mix: Add the puffed quinoa to a large bowl and pour ~8 oz. of the melted chocolate over the quinoa until evenly coated. You want enough chocolate to bind, but not so much that it gets thick/heavy and reserve enough for the top layer of chocolate.2 cups puffed quinoa
- Spread: Spread mixture onto parchment paper in a thin, even layer on a quarter sheet pan.
- Top with chocolate: Use the reserved melted chocolate to spread another layer of chocolate over the top. Sprinkle with flaky sea salt.Maldon flaky sea salt
- Set: Refrigerate or freeze until firm, at least 15-20 minutes Start Timer, until firm.
- Break or cut: Break with your hands or chop into pieces with a sharp knife. ENJOY this perfect little treat! I stash mine in a baggie in the freezer and sneak one out when I’m craving a little chocolatey crunch!
Notes
- Refrigerator: Store the bark in an airtight container in the refrigerator for up to 2 weeks.
- Freezer: Freeze in a freezer-safe container or bag for up to 3 months (this is my preferred method!). Place parchment paper between layers to prevent sticking.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
