Serves 12
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  1. To toast the quinoa, heat a deep, nonstick pan over a medium-high heat.
  2. Once the pan is hot, add about one-third of the quinoa into the pan; it should just cover the bottom in a single layer. The quinoa will begin to pop. Cook for one minute or until lightly toasted, shaking the pan often. Repeat until all of the quinoa has been toasted.
  3. Line a large baking tray with parchment paper and set aside.
  4. Place the chocolate in a microwave-safe bowl and melt in the microwave, stirring every 30 seconds until smooth.
  5. In a bowl, combine the toasted quinoa, dried fruit (if using) and chopped hazelnuts. Add half of the mixture to the chocolate and stir until well combined.
  6. Spread the chocolate out evenly onto the lined baking tray. Scatter over the remaining quinoa mixture and sprinkle over a pinch of coarse sea salt. Place in the fridge to set.
  7. Break the bark into pieces. Store in airtight bags.

Nutrition Facts

Per Serving: 209kcals, 13.9g fat (6.8g saturated), 18.1g carbs (10.4g sugars), 2.6g protein, 3.8g fibre, 0.078g sodium

Gluten-freeDairy-freePicnicVeganSweet thingsChocolateLow sugarLow carbLow-fatHigh-proteinNo-bakeVeganBakingFruit dessertsMake it HealthyVegetarian

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