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Healthy Holiday Chocolate Bark

Superfoods, puffed quinoa, dried flowers and the colors of the season have infused this chocolate bark to be the perfect holiday treat.
Cook Time 3 mins
Total Time 8 mins
Servings 24 pieces


  • 8 ounce 70% dark chocolate select a vegan and gluten-free chocolate as desired
  • 1/4 cup puffed quinoa
  • 2 tbsp goji berries
  • 2 tbsp pepita seeds
  • 2 tbsp coconut flakes
  • 1 tbsp bee pollen
  • 1 tbsp dried flowers I like rose petals or hibiscus flowers
  • pinch pink Himalayan salt
  • 1 tsp matcha powder (optional)


  • Spread quinoa evenly onto a baking sheet covered in parchment and place in the oven at 300 degrees for 10 minutes. Remove pan and allow to cool.
  • Melt chocolate on low heat on the stove stirring continuously until it's smooth.
  • Line a baking sheet with parchment paper and pour the chocolate mixture onto the pan.
  • Stir in the puffed quinoa so it evenly mixted into the chocolate. I like to bang the pan on the counter so the chocolate mixture spreads evenly.
  • Then sprinkle the remaining ingredients evenly on top of the bark. Be creative and have fun.
  • Pop the pan into the freezer for 5-10 minutes to allow it to firm up.
  • Break the bark with your hand or chop with a knife into your desired size. Serve or store in an airtight container in the freezer until you are ready to use it.