I picked up a bar of dark chocolate bark with puffed quinoa and raspberries at Trader Joe’s out of curiosity and, honestly, for research purposes. I liked the idea and the texture, but I wished the raspberry flavor were a little more pronounced.
That sent me into the kitchen to make my own version. In this homemade raspberry quinoa dark chocolate bark, the sweet-tart raspberry flavor really comes through, the toasted quinoa adds a light crunch, and a sprinkle of flaky sea salt finishes it off nicely.
It’s simple to make, looks special, and works well when you want a small chocolate treat — especially around Valentine’s Day.
Why I Love This Recipe
It’s a no-bake dessert with just a few ingredients.
The toasted quinoa adds a nutty flavor and crunch without feeling heavy.
Freeze-dried raspberries bring real flavor and color.
A small piece goes a long way.
It stores well, making it easy to keep on hand for a treat.
If you enjoy simple, no-bake chocolate treats like this, you may also like my Low-Sugar Fruit and Nut Chocolate Clusters, another easy recipe made with a similar mix-and-melt approach.
Ingredients and Notes
Quinoa – Toasted in a dry skillet until lightly golden. This gives it a nutty flavor and crisp texture.
Dark chocolate chips or melting wafers – Melting wafers are especially easy to work with and set up smoothly. Chocolate chips work too.
Freeze-dried raspberries – These are raspberries with the moisture removed, so the flavor is very concentrated. They’re light, crunchy, and easy to crush. If you can’t find them, freeze-dried strawberries or cherries work well. You can also use very finely chopped dried fruit, though the flavor will be milder and the texture chewier.
Flaky sea salt – Just a light sprinkle to balance the sweetness.
Trader Joe’s Chocolate Bark with Puffed Quinoa and Raspberries on top; Homemade Quinoa and Raspberry Dark Chocolate Bark on bottom
How Many Calories and WW Points in Raspberry Quinoa Dark Chocolate Bark?
According to my calculations, each piece of chocolate bark has 90 calories.
To the see the WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Dark Chocolate Bark with Dried Raspberries and Toasted Quinoa
Step 1: Gather and prepare all ingredients. Line a baking sheet with parchment paper.
Step 2: In a large skillet over medium heat, gently toast the quinoa until it turns golden. Stir frequently to prevent burning. Once toasted, remove from heat.
Step 3: In a microwave safe bowl, add the chocolate chips (or chocolate melting wafers) and heat on HIGH for 45 seconds. Remove bowl and stir the chocolate. If necessary, continue to heat in short bursts of 10-15 seconds, stirring after each interval, until chocolate is completely melted. Be careful to not overcook and burn your chocolate – it happens quickly.
Step 3a: Alternatively, add a couple inches of water to the bottom pot of a double boiler and the chocolate chips to the top pot. Over Medium to Medium-High heat, stir chocolate continuously until melted.
Step 4: Stir the toasted quinoa and dried raspberries into the melted chocolate until thoroughly coated.
Step 5: Pour the chocolate mixture onto the parchment paper and spread into a thin layer, about 8-inches by 11-inches and 1/4-inch thick.
Step 6: Place the sheet pan in the refrigerator or freezer until chocolate is set, at least 1 hour or overnight.
Step 7: Break the bark into 24 pieces. Serve and enjoy.
Step 8: Store any leftover dark chocolate bark in an airtight container, at room temperature or in the refrigerator.
Recipe Notes and Substitutions
Popped vs. puffed quinoa: Toasted (popped) quinoa is easy to make at home and works well here. Puffed quinoa can also be used if you have it.
Chocolate options: Milk chocolate or a mix of milk and dark chocolate also works if you prefer a sweeter bark.
Storage: Store in an airtight container at room temperature or in the refrigerator.
1.2ouncesfreeze dried raspberries, crushed You can also use very finely chopped dried fruit, though the flavor will be milder and the texture chewier.
Sea salt flakes, if desired
Instructions
Gather and prepare all ingredients. Line a baking sheet with parchment paper.
In a large skillet over medium heat, gently toast the quinoa until it turns golden. Stir frequently to prevent burning. Once toasted, remove from heat.
In a microwave safe bowl, add the chocolate chips (or chocolate melting wafers) and heat on HIGH for 45 seconds. Remove bowl and stir the chocolate. If necessary, continue to heat in short bursts of 10-15 seconds, stirring after each interval, until chocolate is completely melted. Be careful to not overcook and burn your chocolate – it happens quickly.Alternatively, add a couple inches of water to the bottom pot of a double boiler and the chocolate chips to the top pot. Over Medium to Medium-High heat, stir chocolate continuously until melted.
Stir the toasted quinoa and dried raspberries into the melted chocolate until thoroughly coated.
Pour the chocolate mixture onto the parchment paper and spread into a thin layer, about 8-inches by 11-inches and 1/4-inch thick.
Place the sheet pan in the refrigerator or freezer until chocolate is set, at least 1 hour or overnight.
Break the bark into 24 pieces. Serve and enjoy.
Store any leftover dark chocolate bark in an airtight container, at room temperature or in the refrigerator.
Notes
Serving size: 1 piece chocolate bark (1/24th recipe)WW Points: 3Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)5 PointsPlus (Old WW plan)
