Easy Chocolate Bark with Toasted Quinoa

This chocolate bark recipe was inspired by one from Shane & Simple. Last year, I made his version for the holidays, and honestly, I was blown away by how delicious it was! The toasted quinoa was such a unique addition and gave the bark an incredible crunch that I had never experienced in a dessert before.

Since then, I’ve added my own twists, including dried cranberries, pecans, shredded coconut, and a sprinkle of sea salt. The combination of sweet, salty, crunchy, and chewy flavors has made this one of my favorite chocolate indulgences. It’s now my go-to dessert whenever we’re entertaining family and friends because it always disappears quickly and gets rave reviews. After making it over and over again, I knew I had to write it down and share it with all of you!

If you’re looking for more easy plant-based desserts that are perfect for entertaining, be sure to check out some of our other favorites. These No-Bake Chocolate Balls made with rice cakes are always a hit, my fudgy, gluten-free Black Bean Brownies surprise everyone with how rich they are, and this creamy No-Bake Chocolate Pie is guaranteed to satisfy any chocolate lover.

Why You’ll Love This Chocolate Bark

If you’re looking for an easy dessert that feels a little indulgent while still including wholesome ingredients, this chocolate bark is for you. It’s rich, crunchy, slightly sweet, and loaded with texture from nuts, dried cranberries, coconut, and my favorite secret ingredient—toasted quinoa.

One of the things I love most about this recipe is that it requires very little hands-on time. The only cooking involved is quickly toasting the quinoa and nuts to bring out their nutty flavor and irresistible crunch. After that, it’s simply a matter of melting the chocolate, mixing everything together, and letting it chill until firm.

Unlike many chocolate bark recipes, this version includes a variety of whole-food ingredients that bring both flavor and nutrition to every bite. The combination of dark chocolate, nuts, fruit, and crunchy quinoa creates a sweet-and-salty treat that’s hard to resist.

Best of all, it’s easy to customize with your favorite nuts, seeds, or dried fruit, so you can make it your own every time.

Why Toasted Quinoa Is the Secret Ingredient

Believe it or not, you don’t need to cook the quinoa first! Simply toasting it transforms those tiny little grains into crispy, crunchy bites that add an incredible texture to this chocolate bark.

The first time I tried toasted quinoa in a dessert, I was amazed by how much crunch it added. It reminds me a little of a crispy rice cereal, but with a nuttier flavor and a whole-food twist. Those little crunchy bits are scattered throughout every bite, making this bark extra fun to eat.

Not only does toasted quinoa add texture, but it also boosts the nutrition. Quinoa is naturally gluten-free, packed with plant-based protein, and contains fiber, vitamins, and minerals. That’s not something you can say about most chocolate desserts!

I love finding simple ways to sneak whole foods into treats, and toasted quinoa does exactly that. It’s one of those ingredients that makes people stop and ask, “What is that crunchy ingredient?” And once they find out, they’re usually surprised by how much they love it.

Ingredients You’ll Need

🍫 Dark Chocolate Chips – The rich, chocolatey base that holds everything together. Dark chocolate adds deep flavor without making the bark overly sweet.

🥜 Raw Cashew Pieces – Provide a buttery flavor and satisfying crunch that pairs perfectly with the chocolate.

🌰 Raw Pecan Pieces – Add a rich, nutty taste and a slightly softer texture than other nuts, making each bite extra delicious.

✨ Toasted Quinoa – The secret ingredient! Toasting gives quinoa a light, crispy crunch that makes this bark stand out from traditional chocolate bark recipes.

🍁 Maple Syrup – Adds a touch of natural sweetness and helps balance the richness of the dark chocolate.

🥥 Shredded Coconut – Brings a subtle sweetness and chewy texture while complementing the nuts and chocolate beautifully.

🍒 Dried Cranberries – Provide little bursts of tartness that contrast with the rich chocolate and crunchy nuts. I buy my oil-free cranberries online.

🧂 Sea Salt – Just a small sprinkle enhances all of the flavors and makes the chocolate taste even richer. Optional but recommended.

Best Chocolate to Use

The chocolate you choose will have an impact on the flavor and texture of your bark. I prefer using dark chocolate because it pairs beautifully with the crunchy toasted quinoa, nuts, coconut, and dried cranberries without making the bark overly sweet.

You can also use dark chocolate bars if you prefer. Many chocolate lovers find that high-quality chocolate bars melt more smoothly and have a richer flavor than chocolate chips. If using bars, simply break them into small pieces before melting.

For the best flavor, look for a dark chocolate that contains at least 60-70% cacao. It provides the perfect balance of rich chocolate flavor and sweetness while allowing the other ingredients to shine.

Two Easy Ways to Melt Chocolate

Melting chocolate is simple, and you have two great options depending on what you have in your kitchen.

Microwave Method

Place the chocolate chips in a microwave-safe bowl and heat in 20- to 30-second intervals, stirring well after each one. Once the chocolate is almost completely melted, keep stirring until it’s smooth. The residual heat will finish melting the chocolate and help prevent it from scorching.

Double Boiler Method

You can also melt the chocolate using a double boiler on the stovetop. Don’t worry if you don’t own one—I don’t either! I simply add an inch or two of water to a saucepan and place a stainless steel mixing bowl on top. The bowl should fit snugly over the pan without touching the water. Add the chocolate to the bowl and stir occasionally as the gentle steam melts it into a silky, smooth consistency.

Whichever method you choose, be careful not to let any water come into contact with the chocolate. Even a tiny drop can cause it to seize and become thick and grainy.

How to Make Chocolate Bark

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

STEP #1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking sheet or rimmed baking pan with parchment paper. (A slightly smaller pan will work too.)

In a medium mixing bowl, combine the quinoa, pecans, cashews, and maple syrup. Stir well until all of the nuts and quinoa are evenly coated with the maple syrup.

STEP #2: Using a spatula, spread the mixture into a thin, even layer in the center of the prepared pan. Bake for 12 minutes, or until the quinoa and nuts are lightly golden and fragrant. Be careful not to let them get too dark.

Remove the pan from the oven and allow the mixture to cool completely.

STEP #3: While the quinoa mixture cools, melt the chocolate using either the microwave or stovetop method (see instructions above).

My preferred method is the stovetop. Since I don’t own a double boiler, I simply pour an inch or two of water into a saucepan and place a heat-safe stainless steel mixing bowl on top. Add the chocolate to the bowl and heat over medium-low, stirring frequently until the chocolate is completely melted and smooth.

STEP #4: Break the cooled quinoa and nut mixture into small pieces, then stir it into the melted chocolate until everything is well coated.

Using a silicone or rubber spatula, spread the chocolate mixture onto the same parchment-lined pan you used to toast the quinoa and nuts. (I like reusing the same pan because it keeps cleanup nice and simple.)

Sprinkle the dried cranberries, shredded coconut, and sea salt evenly over the top. Gently press the toppings into the chocolate so they’ll stick once it hardens. I like placing a paper plate over the bark and pressing gently with the palm of my hand. It distributes the pressure evenly, works much better than a spatula, and the plate can simply be tossed in the recycling when you’re finished.

STEP #5: Place the pan in the refrigerator for about 15 minutes, or until the chocolate has completely hardened. If you’re in a hurry, the freezer will do the job in about 10 minutes. If you prefer, you can simply let it sit at room temperature for about 2 hours.

Once the bark is fully hardened, use your hands to break it into approximately 30 pieces. See the storage tips below for the best way to keep it fresh.

Tips for Making the Best Chocolate Bark

🥜 Save money with cashew pieces. Since the cashews are chopped and mixed into the bark anyway, there’s no need to buy expensive whole cashews. Raw cashew pieces are usually less expensive and work just as well.

🍫 Use a good silicone spatula. A sturdy heat-resistant spatula makes it much easier to scrape every bit of melted chocolate and maple syrup from the bowl. It also helps spread the mixture evenly onto the parchment-lined pan.

🥥 Don’t skip the coconut if you can help it. While shredded coconut is completely optional, I think it adds a wonderful flavor and texture to the bark. It also gives the finished bark a prettier appearance, especially when serving it to guests or bringing it to gatherings.

✨ Toast the quinoa carefully. Quinoa can go from perfectly toasted to overdone pretty quickly. Stir frequently and keep an eye on it. You’ll know it’s ready when it becomes lightly golden and smells nutty and fragrant.

🧂 Finish with a sprinkle of sea salt. A little sea salt on top enhances the chocolate flavor and creates the perfect sweet-and-salty balance.

❄️ Let the bark chill completely before breaking it. It’s tempting to dig in early, but allowing the chocolate to fully set will give you those beautiful, crisp pieces that snap apart easily. If you’re not in a hurry, allow it to cool at room temperature for about 2 hours. To speed it up, place it in the refrigerator for 15 minutes. The freezer will cool it even faster.

Delicious Variations

One of the things I love most about this recipe is how easy it is to customize. Once you have the chocolate base, you can mix and match ingredients to create all kinds of delicious flavor combinations.

Tropical Chocolate Bark

• Cashews
• Shredded coconut
• Dried pineapple
• Dried mango

Cherry Almond Chocolate Bark

• Almonds
• Dried cherries
• Toasted quinoa
• Sea salt

Cranberry Pecan Chocolate Bark

• Pecans
• Dried cranberries
• Shredded coconut
• Toasted quinoa

Peanut Butter Lover’s Bark

• Chopped peanuts
• A drizzle of natural peanut butter
• Toasted quinoa
• Sea salt

Trail Mix Chocolate Bark

• Cashews
• Pecans
• Dried cranberries
• Pumpkin seeds
• Toasted quinoa

Holiday Chocolate Bark

• Pecans
• Dried cranberries
• Pistachios
• Coconut flakes

My favorite combination is still the original recipe with toasted quinoa, cashews, pecans, cranberries, and coconut. The mix of crunchy, chewy, sweet, and salty flavors makes every bite a little different and keeps me coming back for just one more piece.

How to Store Chocolate Bark

Because this chocolate bark is made with dark chocolate, it stores best in a cool place. Keep it in an airtight container in the refrigerator, where it will stay fresh for up to 2 weeks.

For longer storage, place the bark in a freezer-safe container and freeze it for up to 3 months. I actually love eating it straight from the freezer because it gives the chocolate an extra snap and makes the toasted quinoa even crunchier.

If you’re stacking pieces, place a sheet of parchment paper between the layers to prevent them from sticking together.