Nutty Dark Chocolate Quinoa Bark


Hi friends! Soooo I had a craving yesterday for something sweet but didn't want to bake up anything fatty and unhealthy. I've been scoping out different 'barks' online lately and came across this one from Simply Simmom.

This amazing treat is full of quinoa, nuts, seeds and only 1 TB of coconut oil and NO added refined sugars!!!! I jumped into the kitchen and whipped this up in about 30 minutes. I used what I had in my cabinet so I chopped up an assortment of organic raw almonds, walnuts, whole pumpkin seeds, (2 pecans) and unshelled some 'salt and pepper' pistachios that were all bundled up hiding amongst my 3 shelves of baking ingredients :P I really need to get organized.

This recipe is gluten-free, dairy-free and can be made vegan if you skip the honey and double up on the maple syrup. If you go the vegan route, make sure you check your dark chocolate's ingredients just incase!

I halved the original recipe and tweaked it quite a bit so below you will find my adaptions. Visit their site (link above) for full-size original recipe. I'm thinking next time I'll even mix some almond butter or peanut butter into the base! The possibilities are endless so go wild!

Please tag your creations with #myflourythings on instagram so I can see what you come up with!


Nutty Dark Chocolate Quinoa Bark




  • 1 TB  coconut oil

  • 1/8 cup of honey

  • 1/8 cup of real maple syrup

  • 1 tsp vanilla

  • pinch of sea salt

  • 1/2 cup uncooked quinoa, rinsed and then dried

  • 1/2 cup mix of seeds and nuts of choice (I used almonds, pumpkin seeds, walnuts, chai and flax seed)

  • 1/4 cup unsweetend grated coconut

  • 6 oz dark chocolate, chopped

  • Cranberries & Pistachios for topping (or anything you'd like)



1. Mix together melted coconut oil, honey, vanilla and maple syrup in a small bowl.

2. Add in your choice of nuts/seeds, coconut and a dash of salt. Mix together and then press onto a baking sheet covered with parchment or a silicone baking mat to avoid sticking. Pat down and around edges creating a nice firm disc. You want the mixture to really be pressed down enough so when you bake it sticks together instead of becoming a crumbly granola. 

3. Bake at 350 for about 20-25 minutes or until the edges are starting to brown.

4. In a double boiler, or in a bowl set over a pot of simmering water...melt your chocolate. I don't exactly know how much chocolate I had because I used the tail end of a bag of dark chocolate chunks in my cabinets. I added a tiny bit of coconut oil, butter and then some dark cocoa powder to make more volume. If you follow the recipe above however, 6oz should be a good amount to top your seedy base.

4. Once your seedy base is done, remove from oven and let cool for a few minutes. Pour on your melty chocolate. Spread it out evenly and sprinkle on cranberries and pistachios or any other treats you want. 

5. Freeze for about 20 minutes, break apart and then store in a freezer bag or container. Its lightly sweet, its healthy, and its the perfect bite-size treat when you're craving something sweet.