Puffed Quinoa Chocolate Bark

Making and enjoying chocolate bark has been an annual Christmas experience in my family. This year, I decided to challenge myself to find a way to give this tradition a healthier makeover. This puffed quinoa chocolate bark adds fiber, protein and a micronutrient bonus to one of my favorite holiday treats!

White Chocolate, Pistachio & Cranberry Chocolate Bark

Ingredients:

• 1 bag white chocolate chips

• ½ cup uncooked quinoa

• ¼ cup dried cranberries

• ¼ cup pepitas

• ¼ cup shelled and chopped pistachios

• ½ tablespoon coconut oil

• 1 tablespoon olive oil

Directions:

1. heat 1 tablespoon of olive oil in a frying pan

2. add uncooked quinoa into pan at medium/low heat

3. stir until you hear “popping sounds”

4. continue stirring until popping slows or quinoa begins to brown

5. transfer quinoa to a bowl and set aside to cool

6. melt chocolate with ½ tablespoon of coconut oil

7. add half of your cranberries, pepitas, and pistachios to the melted chocolate

8. add quinoa and stir to combine

9. line a baking sheet with parchment paper or wax paper

10. pour chocolate on top and spread into an even layer across the sheet

11. sprinkle the rest of your cranberries, pistachios and pepitas on top

12. chill until set

13. break bark into pieces

Dark Chocolate, Pomegranate & Almond Chocolate Bark

Ingredients:

• 1 bag dark chocolate chips

• ½ cup uncooked quinoa

• 1 pomegranate

• ¼ cup sliced almonds

• ¼ cup pepitas

• 1 tablespoon olive oil

• ½ tablespoon coconut oil

Directions:

1. remove pomegranate seeds and scatter across paper towels, gently pat with more paper towels and set aside to continue drying

2. heat 1 tablespoon of olive oil in a frying pan

3. add uncooked quinoa into pan at medium/low heat

4. stir until you hear “popping sounds”

5. continue stirring until popping slows or quinoa begins to brown

6. transfer quinoa to a bowl and set aside to cool

7. melt chocolate with ½ tablespoon of coconut oil