Raspberry Quinoa Dark Chocolate Bark (WW-Friendly)

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This dark chocolate bark with toasted quinoa and dried raspberries is deliciously simple to make.

Prep Time15

Cook Time0

Chill Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: chocolate dessert bark, dark chocolate bark, valentine chocolate bark

Servings:

Author: Peter | Simple Nourished Living

1 cup uncooked quinoa, toasted
1.25 cups dark chocolate chips, or melting wafers
1.2 ounces freeze dried raspberries, crushed You can also use very finely chopped dried fruit, though the flavor will be milder and the texture chewier.
Sea salt flakes, if desired

Gather and prepare all ingredients. Line a baking sheet with parchment paper.
In a large skillet over medium heat, gently toast the quinoa until it turns golden. Stir frequently to prevent burning. Once toasted, remove from heat.
In a microwave safe bowl, add the chocolate chips (or chocolate melting wafers) and heat on HIGH for 45 seconds. Remove bowl and stir the chocolate. If necessary, continue to heat in short bursts of 10-15 seconds, stirring after each interval, until chocolate is completely melted. Be careful to not overcook and burn your chocolate - it happens quickly.
Alternatively, add a couple inches of water to the bottom pot of a double boiler and the chocolate chips to the top pot. Over Medium to Medium-High heat, stir chocolate continuously until melted.
Stir the toasted quinoa and dried raspberries into the melted chocolate until thoroughly coated.
Pour the chocolate mixture onto the parchment paper and spread into a thin layer, about 8-inches by 11-inches and 1/4-inch thick.
Place the sheet pan in the refrigerator or freezer until chocolate is set, at least 1 hour or overnight.
Break the bark into 24 pieces. Serve and enjoy.
Store any leftover dark chocolate bark in an airtight container, at room temperature or in the refrigerator.

Serving size: 1 piece chocolate bark (1/24th recipe)

WW Points: 3

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5 PointsPlus (Old WW plan)