This pumpkin spice chocolate quinoa bark is a delicious, unique and easy-to-make treat! This recipe brings together warming notes of pumpkin pie spice, rich chocolate flavors and protein-packed, crunchy quinoa – making it the perfect seasonal snack!
We're embracing the season with delicious and nourishing recipes, like our apple and cinnamon chia seed pudding, pumpkin pie pancakes and fresh homemade masala chai (Indian spiced tea) and pumpkin spice tea.
This pumpkin spice chocolate quinoa bark captures the essence of autumn - each bite filled with warmth, comfort, and delight!
If you're looking for a healthier way to enjoy chocolate and fall spices, you'll love this recipe! The beautiful blend of pumpkin pie spices perfectly pair with rich dark chocolate and toasted quinoa, creating a cozy, wholesome snack.
This recipe is also great if you are looking for a healthier Halloween treat. Like our chocolate quinoa crunch bars recipe, these are a fantastic option when you are looking for a nourishing way to satisfy your chocolate cravings with some extra protein!
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Why this Recipe Works
- Gluten-free and refined sugar-free – a great option for a refined sugar-free and gluten-free snack.
- Fudgy, flavorful and delicious – these are made with our healthy homemade chocolate recipe, which gives these bars a slightly fudgier texture. This perfectly complements the pumpkin pie spice and toasted quinoa.
- Nourishing – this recipe is made with cacao powder and quinoa. Cacao powder is a source of antioxidants, vitamins and minerals. Plus, quinoa contains nutrients including protein, fiber, folate and antioxidants.
- Two versions – this post gives you two versions to make this bark (either using raw ingredients or a quicker version using store-bought chocolate and puffed quinoa).
Ingredients You'll Need
- Quinoa: for crunch and a protein boost. You can pop your own quinoa or use store-bought puffed quinoa for convenience.
- Pumpkin pie spice: for a warm festive flavor. Look for pumpkin pie spice powder with no added sugar. This is a blend of ground cinnamon, nutmeg, ginger and cloves.
Homemade chocolate ingredients:
- Coconut oil: forms the base of the homemade chocolate for a smooth and fudgy texture.
- Cacao powder: for a rich chocolate flavor.
- Milk powder
- Maple syrup: look for grade A maple syrup which has no added sugar.
See recipe card for a full list of quantities.
Substitutions and Variations
- Spices: For a stronger pumpkin spice flavor, increase the amount of pumpkin pie spice and add a dash of extra cinnamon.
- Chocolate: You can substitute our homemade chocolate with store-bought sugar-free chocolate if preferred. Drizzle with melted sugar-free white chocolate chips for extra flavor. You can melt chocolate in the microwave or using the double boiler method.
- Puffed quinoa: You can also use store-bought puffed quinoa instead of popping quinoa if preferred. This will give the bars more of a crunchier and airier texture.
- Nuts and seeds: top with a sprinkle of nuts and seeds including pumpkin seeds for extra nutrients and crunch.
How to Pop Quinoa
Note: You can skip this section if you are using store-bought puffed quinoa.
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Step 1: Rinse quinoa. Place the quinoa in a fine-mesh sieve and rinse under cold running water. Rub the quinoa to rinse thoroughly.
Step 2: Moisten and soak in water. transfer the rinsed quinoa into a medium bowl with water. (2 cups of water for every ½ cup quinoa).
Step 3: Heat a small/medium pan on medium-high heat and place one spoon of moistened quinoa into the pan, spread out into a single layer.
Step 4: Toast the quinoa in batches. Once the water starts to evaporate, add the quinoa in small batches and toast for a few minutes, stirring constantly, until it pops and crackles, turning slightly golden in color. Once toasted, you will also notice a nutty aroma. Repeat for the remaining quinoa and transfer into a plate.
How to make Pumpkin Spice Chocolate Quinoa Bark
Step 5: Make the homemade pumpkin spiced chocolate. Melt the coconut oil and sift in cacao powder and milk powder. Mix to combine, then add the warmed maple syrup and stir again. (If you are using store-bought chocolate, then instead melt 115g chocolate into a bowl). Stir in the pumpkin pie spice powder and mix to combine.
Step 6: Stir the popped quinoa into the bowl of melted chocolate. Mix to combine until the quinoa is evenly coated with chocolate.
Step 7: Spread and freeze. Spread the mixture evenly across a lined baking-tray to form a chocolate bark. Place the tray in the freezer and let it set for at least 30 minutes, or until the chocolate is firm.
Step 8: Cut, serve and enjoy. Remove from freezer. Cut into bars, triangles or squares. Allow this chocolate snack to sit at room temperature for 5-15 minutes before digging in for the best texture! Enjoy!
Expert tips
- Rinse the quinoa: If popping your quinoa, make sure to rinse the quinoa thoroughly. This helps remove saponins (a natural coating) which can give a bitter taste to quinoa.
- Pop quinoa in single layers: when popping the quinoa, add in single layers into the pan to help evenly toast the quinoa. Transfer the cooked quinoa to a plate and set aside.
- Even spreading: use a spatula to evenly spread the mixture on the tray to get uniformly shaped bark.
How to Serve Pumpkin Spice Chocolate Quinoa Bark
Enjoy this spiced quinoa chocolate bark as a nourishing seasonal snack, dessert or energy boost! You can also cut into slices and serve as healthier chocolate bars. Perfect with a glass of milk or cup of freshly brewed coffee like our Nespresso Americano coffee recipe.
If you are in the mood for more chocolate, you will also love our chocolate hazelnut tartlets recipe, 5-ingredient chocolate and peanut butter fudge recipe and easy chocolate granola clusters recipe!
Recipe FAQs
Store them in an airtight container in the freezer. They can last for up to 3 months.
Yes - if you use a plant-based milk powder or vegan chocolate, these bars can be made vegan-friendly!
Yes - you can replace 1 teaspoon of pumpkin pie spice with ¾ teaspoon cinnamon powder, ⅛ teaspoon nutmeg powder, a pinch of ground ginger and a pinch of ground cloves. You can also adjust the spices as desired according to your preferences.
Coconut oil is key for the texture and flavor of the homemade chocolate. If you prefer, you can use store-bought chocolate instead.
Suggested Fall Recipes
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Pumpkin Spice Chocolate Quinoa Bark
Ingredients
- 1 teaspoon pumpkin pie spice
Quinoa:
- ½ cup quinoa (rinsed, drained and then soaked in 2 cups water)
Homemade Chocolate:
- 40 g coconut oil
- 20 g cacao powder
- 28 g milk powder
- 30 g maple syrup (gently warmed in the microwave for 20 seconds)
Quicker Version:
- ¾ cup store-bought puffed quinoa
- 115 g melted sugar-free chocolate
Instructions
Popping Quinoa (skip if using store-bought puffed quinoa):
- Rinse ½ cup quinoa in a fine-mesh sieve under cold water.
- Soak in 2 cups of water to keep moistened while toasting.
- Heat a pan over medium-high heat and toast small batches of the quinoa, stirring constantly until it pops, turns golden, and emits a nutty aroma. Transfer onto a plate and set aside.
Making Pumpkin Spice Chocolate Quinoa Crunch Bars:
- Melt coconut oil, then sift in cacao powder and milk powder, mixing well. Stir in the warmed maple syrup to form a fudgy mixture. (For store-bought chocolate, melt 115g instead.)
- Add the pumpkin pie spice and mix to combine.
- Stir in the popped quinoa, ensuring it’s evenly coated.
- Spread the mixture onto a lined tray and freeze for at least 30 minutes until firm.
- Cut into bars, triangles or squares and let the chocolate bark sit at room temperature for 5-15 minutes for optimal texture. Enjoy!
Notes
- Rinse the quinoa: If popping your quinoa, make sure to rinse the quinoa thoroughly. This helps remove saponins (a natural coating) which can give a bitter taste to quinoa.
- Pop quinoa in single layers: when popping the quinoa, add in single layers into the pan to help evenly toast the quinoa.
- Even spreading: use a spatula to evenly spread the mixture on the tray to get uniformly shaped bark.
Sonia
Perfect for a comforting and nourishing treat!