dark chocolate quinoa crunch bark

The beauty of dark chocolate bark is that you can hide a bunch of crunchy healthy goodness in it. The beauty of one of those crunchy healthy things in particular (quinoa!) is that it will make you feel like you're eating a Crunch bar. 

Makes about 20 pieces of bark.

- 0.5 cup honey or maple syrup
- 1.5 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 3 finger pinch of flaky sea salt
- 1 cup uncooked quinoa (I love the tri-color)
- 0.5 cup of seeds (hemp, flax, millet, amaranth, chia, buckwheat or a mix)
- 1 cup of raw nuts (I use almonds), coarsely chopped
- 12oz good quality dark chocolate, chopped (milk chocolate if you love yourself)
- Extras for garnish: I use dried rose petals, you can use any dried flowers, cocoa nibs, a dusting of powdered sugar etc.

1. Heat oven to 350. Line a rimmed baking sheet with parchment (enough to flow over the sides) and set aside. 
2. In a microwave for about 30 seconds or on a stove top on med heat, melt the honey/maple syrup + coconut oil together. Stir often until they're warm and mixed together. Once mixed, add in vanilla and salt. Then add the quinoa, seeds and nuts. Stir until they are all coated.
3. Spread into an even layer on your prepared baking sheet. Bake 22-26 minutes, or until everything looks golden and crispy.
4. While that's going, melt the chocolate in a double broiler or in a microwave until melted. It's best to do this in intervals, going slowly so you don't burn. Once it's melted, spread it evenly over your baked mixture and top with your garnish -- coca nibs, rose petals etc. 
5. Place your baking sheet in the fridge for about 30 minutes, and then remove and break it into desired pieces. Store in the fridge in an airtight container.