Peanut Butter Quinoa Bark

A mix of healthful ingredients come together to create a tasty treat. Quinoa, chia and oats = lots of filling fiber. Pure maple syrup = sweetness. Peanuts and dark chocolate = YUM!

PB Quinoa Bark is a favorite of peanut butter lovers (myself included). Be sure to always choose sugar-free and oil-free nut butters, which, surprisingly, isn’t the norm. To check that your nut butter isn’t packed full of sugar and oil, simply read the ingredient list. It should only say “peanuts” or “peanuts and salt.” I typically go for the natural Kroger brand, just $1.79!

Tri-Color Quinoa (*Note this is an affiliate link) adds contrast AND, a variety of color means a variety of nutrients! However, any quinoa will work just fine. Stock up as there are tons of ways to put this pseudo grain to use: Quinoa Avocado Garden Salad, One Pan Mexican Quinoa, Quinoa & Edamame Spring Salad, Sweet Potato Quinoa Chili, Sweet Potato Black Bean Quinoa Burger.

If you’re new to chia seeds (*Note this is an affiliate link), check out our chia seed post to learn about the endless benefits and uses. Save money by buying in bulk and store excess in the freezer.

Plant-Based Peanut Butter Quinoa Bark

The chocolate peanut butter combo gives this treat an irresistible flavor and the quinoa gives it a satisfying crunch.

3.99 from 86 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: chocolate, Holiday Treat, Peanut Butter, Quinoa

Total Time: 45 minutes minutes

Servings: 20

Calories: 220kcal

Ingredients

• 1/2 cup peanut butter
• 1/2 cup almond milk unsweetened
• 1/2 cup maple syrup
• 1 cup quinoa uncooked
• 1 cup old fashioned oats
• 1/4 cup peanuts
• 1/4 cup chia seeds
• 12 oz. dark chocolate

Instructions

• Preheat oven to 350ºF.
• Place almond milk, peanut butter, and maple syrup in a bowl. Mix until combined.
• Combine quinoa, oats, peanuts, and chia seeds together in a large bowl. 
• Pour wet mixture overtop the dry ingredients and use a spatula to stir everything together.
• Pour mixture onto a baking sheet lined with parchment paper and use a spatula to spread everything out evenly. Press ingredients down so it is evenly spread and packed. 
• Place baking sheet in the oven and bake for 20 minutes. The edges should be a slight golden color. If they are not, bake for an addition 5 to 10 minutes.
• Remove from the oven and set aside. 
• Melt chocolate in a double boiler over medium heat, stirring occasionally. Turn to low heat once chocolate is completely melted. 
• Pour chocolate overtop the quinoa and spread it out evenly.
• Place the baking sheet in the freezer for 10 to 15 minutes so the chocolate can harden.
• Remove from the freezer. Use a dull knife and/or your hands to break the bark into pieces.
• Store in an air-tight container in the refrigerator or the freezer until ready to serve. 

Notes

When melting chocolate for your treats we recommend 100% Cacao Baker’s baking chocolate.

If you're looking for something sweeter its best to find a dairy-free brand and the higher percent of cocoa the better. Here are some dairy-free brands, generally a higher percentage means less sugar.

• Green & Black's
• Trader Joe's semi-sweet chocolate chips
• Enjoy Life semi-sweet chocolate
• 70% and up of Lindt products (70%, 85%, 90% and 99% bars)

Nutrition

Calories: 220kcal

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