Sweet ‘n Salty Double Chocolate Quinoa Bark (Top 14 Free, Vegan, Gluten-Free)
Top 14-allergen free, gluten-free, no-bake, and only 7 ingredients! The cooked quinoa mixed with the melted chocolate, once chilled, has a brownie-like chewiness that’s incredibly delicious! Chocolate-y, chewy, sweet & salty; with tart dried cranberries and that wonderful salted pretzel crunch, this texture-rich snack has all the bases covered! Perfect as an anytime snack, or when you just can’t decide if you’re craving sweet or salty, you can have both. Great idea for holiday treat boxes too.
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
7
Serves: 10
Ingredients
- 222 Tri-Color Quinoa, 2 Boil-in-Bag Tri-Color 100% Quinoa, cooked according to package instructions
- 15 oz15 oz15 oz Pascha 55% Organic Vegan Semi-Sweet Dark Chocolate Chips, Melted
- 1.5 tsp1.5 tsp1.5 tsp Coconut Oil, Divided use
- 1 cup1 cup1 cup Salted Mini Pretzels, Gluten-free pretzels; crushed
- 0.5 cup0.5 cup0.5 cup Organic Dried Cranberries
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 cup0.5 cup0.5 cup Pascha Organic Vegan White Baking Chips, Melted
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place 2 bags of cooked quinoa on paper towels for 5 minutes to absorb excess liquid.
- Line 17.25” x 11.5” nonstick rimmed cookie sheet with parchment paper.
- Arrange cooked quinoa in an even layer on parchment, leaving a 1-inch border.
- Place chocolate chips and 1 1/4 teaspoons coconut oil in microwave-safe bowl. Microwave on high in 15-second intervals, stirring in between, until just melted.
- Pour melted chocolate over quinoa. Use rubber spatula to mix chocolate & quinoa together completely so all quinoa is covered by chocolate. Spread back into an even layer, smoothing top with spatula.
- Gently press pretzel pieces and cranberries on top, followed by sea salt.
- Place white chocolate chips in small microwave-safe bowl with remaining 1/4 teaspoon coconut oil. Melt on high in 15-second intervals, stirring in between, until just melted. Use fork or spoon to drizzle white chocolate over the top.
- Chill at least 1 hour before slicing into triangles. Refrigerate leftover bark before serving. Serves 10+
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Separate layers of bark with parchment paper so they do not stick together.
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About This Recipe
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Baked Goods Dairy Free Desserts Egg Free Nightshade Free Nut Free Other Pescetarian Plant Based Shellfish Free Snacks Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 502 |
| Fat: | 24 g |
| Carbohydrates: | 64 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 348 mg |
| Fiber: | 5 g |
| Sugars: | 24 g |
| Calculated per serving. | |
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