Perfectly crunchy with the warm spices of gingerbread, this Gingerbread Quinoa Chocolate Bark is a simple homemade candy that would make for a great holiday gift! gluten-free / vegan
So remember when I said I was going to bring some treats to my gym class?
I wanted to run an experiment this Saturday to see just how many people would actually be interested, so I brought along some different Bite recipes to offer up after I finished
torturing instructing them.
After our cool down and stretches I told anyone who was interested to come on over to me after class and then next thing I knew it was like a dang mob headed my way. A class of 30 strong, guys – I was like, “holy smokes!”
Thankfully I brought enough and everyone loved them, so I feel confident now about bringing in some more treats. I teach again next Saturday and though everyone raved about the Bites, I’m thinking that this Gingerbread Quinoa Chocolate Bark needs to be the next experiment. That is if I can keep myself from inhaling it all.
**Quick shoutout before we go further to Bestie who gave birth to her second nugget this weekend! So sad that I missed yet another huge moment for you, Bestie but I’m so proud and overjoyed for you. You have such a beautiful family and you are such a wonderful mom – let your nuggets know that Auntie Kat can’t wait to snuggle them!**
Now that December is officially in full swing, I thought it was time to bust out the holiday flavors.
Funnily enough, gingerbread isn’t actually my favorite holiday flavor [peppermint is!] however because of my love for all things cinnamon, I do tend to gravitate to the spicy flavors within gingerbread. I debated back and forth actually about whether this bark should be gingerbread or peppermint flavor, and though I may still try a peppermint version, I’m really happy with the final decision. So happy that I ate this entire batch in two days. Oops. At least it’s sort of healthy, right? 😉
So I know what you are all thinking – why quinoa?
Though I’m sure Daddy is currently shaking his head while he reads this [sorry Dad!], I just can’t seem to shake off my current obsession with all things quinoa. I guess I never really realized just how versatile it really is, and with all the awesome nutrients within it I just feel like I need to squeeze it into my diet any way that I can.
Including covering it in chocolate.
Does that make it more acceptable, Dad? I’ll bring you some – if I can stop eating it.
Anyway, this Gingerbread Quinoa Chocolate Bark is so simple it’s kind of stupid. Well let’s be honest, all chocolate bark recipes are simple. Why is it that the most simplest of recipes often times turn out to be the best? I guess that’s just further proof that good meals don’t need to be slaved over – or at least good desserts don’t!
So let’s talk ingredients here, because it really does blow my mind how simple, clean ingredients can create such a delicious creation.
This Gingerbread Quinoa Chocolate Bark contains:
- dry quinoa [duh.]
- maple syrup
- coconut oil
- pumpkin seeds
- dark chocolate chips [dairy-free]
The result is a quinoa chocolate bark that is not only flavorful and sweet but also crunchy – it seriously is perfection!
But enough about my opinions on the stuff – give it a try and let me know what you think!
- 1 cup uncooked quinoa
- ⅓ cup almonds, sliced or roughly chopped
- ⅓ cup pumpkin seeds, roughly chopped
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon sea salt
- ½ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup dairy-free dark chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small sauce pan, heat the coconut oil and maple syrup over medium heat until melted and smooth. Stir in the vanilla extract and spices.
- In a large bowl, toss together the quinoa, pumpkin seeds and almonds. Pour over maple syrup mixture and toss to coat evenly. Spread mixture onto baking sheet and bake for 20 minutes.
- Remove quinoa from oven and allow to cool. Mixture will harden as it does.
- Once quinoa has cooled, melt the chocolate chips in the microwave in 30 second increments, stirring until smooth. Spread chocolate evenly over the top of the quinoa. Place in the freezer for 20 minutes to harden. Remove and break into pieces.
What are your favorite holiday flavors?