Fear not Valentine’s Day temptations! I made up a batch of this Superfood Chocolate Bark yesterday – it’s so delicious that it seems impossible that it’s made from good-for-you nuts, seeds, quinoa flakes a little maple syrup and then layered with melted Callebaut Belgian semi-sweet dark chocolate (vegan) . Yes that’s cacao nibs, hemp seeds, and rose petals (optional) on the top. This superfood chocolate bark is so simple to make, healthy, and delicious. Make a batch of this for the sweeties in your life for Valentine’s Day and you won’t want any junk.
superfoods in this bark
- Quinoa is a vegan complete protein, which means it gives you all of the essential amino acids your body needs and also contains manganese, phosphorous, magnesium, fiber, and protein and provides a feeling of satiety.
- Cacao nibs are the most raw form of chocolate since the are just the ground up cacao bean. They contain a rich supply of antioxidants, dietary fiber, magnesium, potassium, phytochemicals, and are low in carbohydrates and sugar (as long as you buy them unsweetened).
- Hemp seeds, like quinoa, are a source of complete protein as well as essential fatty acids, omega 3, 6, & 9, and impart a delicious nutty flavor to food.
- Chia seeds are also contain essential fatty acids, vitamins, antioxidants, minerals, and fiber. They add a nice crunch to foods, and when mixed with liquids form a gel that adds bulk and a feeling of satiety to your meal.
- Almonds are the single best source of vitamin E, as well as magnesium, phosphorous, zinc, folic acid, protein, fiber, and healthy fat.
a few things
You’ll need a few things to get this bark going – all are available at your local Whole Foods market or click the link to buy online.
- quinoa flakes – best price is in-store at Whole Foods. You can find it in the breakfast cereal section.
- 8 oz. of dark semi-sweet Callebaut chocolate chunks (or you can cut up the blocks available at Whole Foods)
- organic cacao nibs
- dried rose petals (optional)
superfood chocolate bark
- ½ C pure maple syrup
- 3 TBS refined coconut oil
- 2 tsp pure vanilla extract
- ¼ tsp sea salt
- 1 C quinoa flakes
- ½ C slivered raw almonds, roughly chopped
- ½ C raw cashew pieces, roughly chopped
- ¼ C hemp seeds + more for sprinkling the top
- ¼ C chia seeds (white chia looks better in this recipe)
- ¼ C raw sesame seeds
- 10-12 ounces Callebaut Dark semi-sweet Chocolate chunks ( or you can chop up a block)
- handful of raw cacao nibs
- handful of dried rose petals, chopped (optional)
- Preheat oven to 350º F
- In a large glass bowl, combine the maple syrup, and 2 TBS of the coconut oil. Warm it up in the microwave for 30 seconds or so until it's melted together. Whisk together.
- Add vanilla & salt. Whisk together.
- Add quinoa flakes, almonds, cashews, hemp, chia, & sesame seeds. Mix together until combined & wet.
- Line a sheet pan with parchment paper. Spread the nut & seed mixture out onto the sheet pan forming a rectangle. Press it down evenly and try to make the edges even using a spatula.
- Bake for 20-25 minutes or until it's golden brown, the nuts are golden, and the bark is firm.
- While the bark is baking, set up a double broiler by filling a pan ⅓ with water and bring to a simmer. Set a glass bowl on top of the simmering pan. Be sure the bottom of the bowl is not submerged in the water.
- Add the chocolate and stir occasionally until it's completely melted. Add 1 TBS of the coconut oil. Whisk together well.
- When finished cooking, pour the melted chocolate over top, using a spatula to spread it evenly, covering it completely.
- While the chocolate is still warm, sprinkle the top with cacao nibs, hemp seeds, and rose petals (optional).
- Transfer the bark to the refrigerator to cool completely and firm up. The chocolate should look dull and the middle and bottom completely cooled.
- Remove from refrigerator and using your hands, break into shards.
- Store in a sealed container in the refridgerator. Keeps about a week if you can keep it around that long. 🙂