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–+ servings

Vegan Chocolate Bark

Mackenzie Burgess, RDN
This raw cocoa crunch bark is the perfect recipe for a lightly sweetened, instant chocolate fix. The quinoa adds protein, whole grains, and a wonderful crunch. Choose toppings of your choice to make it your own!
4.50 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Servings 30 pieces
Calories 213 kcal

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Ingredients
  

  • 1/2 cup 100% cocoa powder, unsweetened
  • 1/2 cup coconut oil, melted
  • 2 tablespoons sprouted or pre-washed quinoa, uncooked
  • 2 tablespoons maple syrup
  • 1/4 teaspoon stevia
  • Toppings of your choice (sliced almonds, coconut flakes, dried fruit, seeds, etc. See ideas above for more inspiration!)

Instructions
 

  • Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
  • Meanwhile, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup, and stevia.
  • Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle desired toppings over.
  • Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.

Nutrition

Serving: 5piecesCalories: 213kcalCarbohydrates: 10gProtein: 2gFat: 19gFiber: 1gSugar: 4g
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