A healthier but just as delicious snack Puffed Quinoa Chocolate Bark. Crunchy nuts and seeds, puffed quinoa covered in silky sweet dark chocolate. This puffed quinoa chocolate bark is so addictive!
All the nuts and seeds are caramelised in the sweet syrup and become crunchy and delicious. The little addition of coffee elevates the flavour’s depth, and the salt balances the sweetness. I’ve tried using rice malt syrup; it’s not as crunchy as the coconut, more sticky and almost like a soft caramel. But equally as delicious. So it’s up to you which way you prefer your chocolate bark; crisp and crunchy or sticky and caramelly.
I’m not sure which way I prefer! If you can’t find puffed quinoa, puffed rice also works really well. Puffed Quinoa Chocolate Bark is perfect as a little afternoon pick-me-up snack to get you through the rest of the day.
40 minutes
20 minutes
1 hour


  • 1/2 cup honey or coconut syrup
  • 2 tbsp coconut oil
  • 2 tsp vanilla
  • 3 tsp instant coffee
  • good pinch salt
  • 1 cup puffed quinoa or rice
  • 1/2 cup almonds, roughly chopped
  • 1 cup mixed seeds/nuts of choice; I used half pumpkin and half sunflower
  • 200g dark chocolate (more or less, depending on how thick you want)
  • Extra nuts, dried fruit or cocoa nibs for topping


  1. Preheat the oven to 180 degrees. Line a baking tray with baking paper.
  2. Mix the honey/syrup and coconut oil until smooth. Microwave for 20 seconds to help come together if necessary.
  3. Whisk in the vanilla, coffee granules and salt.
  4. Add the quinoa, almonds and mixed seeds/nuts. Stir until all the dry ingredients are evenly coated in the wet ingredients.
  5. Spread the mixture in an even, thin layer on the prepared baking sheet.
  6. Bake for 15-20 minutes or until the bark is golden in colour.
  7. Once baked and slightly cooled, melt the chocolate over a double boiler or microwave, stirring every 20 seconds until melted.
  8. Spread the melted chocolate over the bark in an even layer. Sprinkle with cacao nibs or any other toppings of your choice.
  9. Place the pan in the fridge for about 30 minutes until the chocolate is set (or in the freezer for 15). Remove and break into pieces. Store in an airtight container in the fridge.