Recipe Index

Ingredients

• 1/2 cup quinoa
• 25 to 26 large Medjool dates, pitted
• 8 ounces milk chocolate, chopped
• Flaky sea salt, optional

Method

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 to 60 seconds, rubbing it between your fingers, then spread it on a towel and let it dry completely.
2. Heat a large dry skillet over medium-high heat until fully hot, then add 1 to 2 tablespoons of quinoa at a time in a thin layer, stirring constantly for 30 to 60 seconds until the grains pop, lighten and crisp.
3. Tip each batch of puffed quinoa onto a plate to cool and repeat with the rest.
4. Line a small baking sheet with parchment, split the dates open lengthwise and remove any pits, then arrange them side by side without overlapping.
5. Cover the dates with a second sheet of parchment and press down firmly with the base of a mug or glass to flatten them into one even layer, then peel the top sheet away.
6. Melt the chopped milk chocolate in a microwave-safe bowl on low power in 20 to 30 second bursts, stirring between each, until smooth.
7. Stir the cooled puffed quinoa into the chocolate, pour the mixture over the dates, spread it to the edges, and scatter flaky sea salt over the top if using.
8. Chill for 30 to 45 minutes until fully set, then cut the bark into rectangular pieces and store it airtight in the refrigerator for up to 1 week.

Prep: 20 min · Cook: 30 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data