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pumpkin spice chocolate quinoa bark cut into pieces.
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5 from 1 vote

Pumpkin Spice Chocolate Quinoa Bark

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! 
Prep Time20 minutes
Freeze time30 minutes
Total Time50 minutes
Course: Dessert, Fall snacks, Healthy desserts, healthy Halloween snacks, high protein desserts, protein snack, sweet snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 pieces (4-16 pieces - or as desired)
Calories: 212kcal
Author: Sonia

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

  1. 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. 
  2. Pop quinoa in single layers: when popping the quinoa, add in single layers into the pan to help evenly toast the quinoa. 
  3. Even spreading: use a spatula to evenly spread the mixture on the tray to get uniformly shaped bark.

Nutrition

Calories: 212kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 292mg | Fiber: 3g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 84mg | Folate: 43µg | Iron: 2mg | Zinc: 1mg