If you love the classic candy bar combination of melty chocolate and crispy puffed grains (you know which one!) then you will absolutely fall in-love wit my Copycat Trader Joe’s Dark Chocolate Bark with Puffed Quinoa and Raspberries. It’s a riff off of the new Trader Joe’s treat, but comes together with minimal ingredients, just a few minutes of prep, and at a fraction of the price. What could be better than that?
Friends, what was your favorite candy growing up? For me, there was nothing that I loved more than a Crunch bar. If you aren’t from America and haven’t had a Crunch bar before, it’s a thick square of milk chocolate that’s filled with puffed rice, giving it a nice, crispy flavor and texture. So, when Trader Joe’s came out with their new dark chocolate bark that was filled with puffed quinoa and freeze-dried raspberries, I knew that I needed to try it. Lo and behold, it tasted just like the classic Crunch Bars that I knew and loved… only better.
But, like many Trader Joe’s items, I also know that we can make them better at-home. For starters, while their dark chocolate bark is absolutely delicious, it’s filled with butter fat and milk powder, which means it’s not dairy-free or suitable for a vegan-friendly crowd. My version has half of the ingredients that the Trader Joe’s version does, plus it’s naturally vegan-friendly, making it a win in my book!
Plus, this recipe comes together at a fraction of the price of the Trader Joe’s version. While a bag of bark will run you about $6.99 (at least here in California), this recipe yields about double the amount, for half of the price. Even cheaper, rather, if you already have some of these ingredients in your pantry at home! Also not to mention, it’s so easy to throw together that even my boys could do it. Simple toast the quinoa, melt the chocolate, mix it with the chopped raspberries, freeze, and you’ve got the perfect bark ready in just an hour of freeze time. If you’re looking for the perfect sweet treat to whip up on a whim, this recipe is definitely it.
The Four Ingredients You’ll Need to Make This Bark
- Quinoa: If you’re wondering what gives this bark it’s perfectly-crisp texture, it’s quinoa. The key is to use uncooked quinoa and toast it until it’s lightly puffed, which gives this bark the best texture. Plus, quinoa is full of fiber, making it a delicious addition to this recipe.
- Dark Chocolate Chips: In order to make the chocolate part of this bark, you’ll need dark chocolate chips. Pick your favorite ones and use them in this recipe – any dark chocolate chips will do!
- Coconut Oil: A little coconut oil mixes well with the chocolate, in order to give it a smooth and creamy consistency. Don’t skip this!
- Flaky Salt: This is optional, but I love garnishing this bark with a pinch of flaky sea salt, for that perfect balance of sweet and salty flavor!
How to Make This Simple & Easy Chocolate Bark
To make this dark chocolate bark, start by toasting the quinoa. Heat a small pan, on the stove, over medium-low heat. Once the pan is hot, add in the quinoa, stirring it frequently so that it gets toasted but doesn’t burn. After approximately 4-5 minutes, the quinoa will turn a golden brown color and start to pop. Once the quinoa begins to pop, stir it for another minute, then remove it from the heat and set it aside.
Next, prepare the chocolate. Add the chocolate chips and coconut oil to a bowl and microwave it in 2-3, 30 second increments, until the chocolate is smooth. Be sure to stir the chocolate and coconut oil together in-between microwaving, to ensure that they are fully incorporated. Then, chop the raspberries into small pieces and add them into the bowl with the melted chocolate. Stir until the raspberries and quinoa are fully incorporated into the chocolate.
Line a baking sheet with parchment paper, then spread the chocolate mixture out across it in an even layer. You can use a spatula to ensure that it is all spread out evenly. Add additional raspberries to the top of the chocolate, as well as a pinch of flaky salt, if desired.
Transfer the baking sheet into the freezer for a minimum of one hour, or up to overnight, until the chocolate has solidified. Once it’s done, remove it from the freezer, break it into pieces, and enjoy! Store any leftovers in the refrigerator for up to one week, or in the freezer for up to one month.
Frequently Asked Questions
Yes! This bark can be prepared as instructed then left in the freezer for up to one month, making it perfect for prepping ahead of time.
Yes! This bark is naturally gluten-free, thanks to the puffed quinoa, and dairy-free, thanks to the dark chocolate. If you want to keep it sugar-free, I recommend using a dairy-free dark chocolate – Lilly’s is my favorite sugar-free option!
Nope! Simply mix the ingredients together, freeze, and you have the perfect bark ready in minutes.
Sure! Chopped nuts, freeze dried fruits, or even a pinch of flaky sea salt all add the perfect twist to this bark.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Small Saucepan
Ingredients
- 1 Cup Quinoa
- ¾ Cup Freeze Dried Raspberries
- 1 ½ Cups Dark Chocolate Chips
- 2 Teapsoons Coconut Oil
- 1 Pinch Flaky Salt, optional, for garnishing
Instructions
- To make this dark chocolate bark, start by toasting the quinoa. Heat a small pan, on the stove, over medium-low heat.
- Once the pan is hot, add in the quinoa, stirring it frequently so that it gets toasted but doesn't burn. After approximately 4-5 minutes, the quinoa will turn a golden brown color and start to pop.
- Once the quinoa begins to pop, stir it for another minute, then remove it from the heat and set it aside.
- Next, prepare the chocolate. Add the chocolate chips and coconut oil to a bowl and microwave it in 2-3, 30 second increments, until the chocolate is smooth. Be sure to stir the chocolate and coconut oil together in-between microwaving, to ensure that they are fully incorporated.
- Then, chop the raspberries into small pieces and add them into the bowl with the melted chocolate. Stir until the raspberries and quinoa are fully incorporated into the chocolate.
- Line a baking sheet with parchment paper, then spread the chocolate mixture out across it in an even layer. You can use a spatula to ensure that it is all spread out evenly.
- Add additional raspberries to the top of the chocolate, as well as a pinch of flaky salt, if desired.
- Transfer the baking sheet into the freezer for a minimum of one hour, or up to overnight, until the chocolate has solidified.
- Once it's done, remove it from the freezer, break it into pieces, and enjoy! Store any leftovers in the refrigerator for up to one week, or in the freezer for up to one month.
Rate & review
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What others are saying
Where’s the nutritional information please?
Hi Leah, you can find the nutritional info in the recipe card!
Hi Nicole!
Tried this today and it was delicious! Kids loved it. Might just need to work with bigger pan next time as quinoa took forever to toast. Well worth the effort though. Will be making again!
It initially felt like a lot of quinoa for the amount of chocolate, but it worked at its delicious! The flakey salt is the perfect finishing touch.
I am so happy you enjoyed it, Mariah! Thank you for your review!
WAAAAYYY too much Quinoa in this recipe! Could easily decrease to 1/2 cup or less!
Can’t find the nutritional info. You mentioned a nutritional card. What’s that?
The chocolate wasn’t hard even after putting it in the freezer and then letting it sit out.
Ended up throwing it all out ☹️