Chocolate negro con plátano y quinoa inflada

You definitely don’t need to be a professional to make this! Layers of crunchy puffed quinoa, salted pistachios, sweet bananas, and rich dark chocolate come together to create a homemade candy bar that’s both simple and satisfying. Each bite is sweet, salty, and crunchy, with just the right amount of natural sweetness from the bananas and deep chocolate flavor from the dark chocolate.

A while ago, when I first started getting really into cooking, I became obsessed with quinoa. I used it in place of rice almost all the time and even started experimenting with baking with quinoa too.

But recently I made puffed quinoa for a salad recipe I’ve been working on, and now I can’t stop using it. I started out adding it to salads and bowls, but after making this chocolate bark, I’m convinced puffed quinoa is just as good in sweet recipes.

I actually made this almost immediately after getting home from Italy. We were all craving a chocolatey treat that, honestly, wasn’t tiramisu. We had plenty of that while there!

Something simple and easy to make was exactly what we wanted. My mom actually picked this recipe out from the list I keep in my notes. She said it sounded unique and delicious—and really, how can you go wrong with chocolate, bananas, and sea salt?

It’s kind of like a healthier, protein-packed candy bar.

These are the details

• dark chocolate – or use what you prefer
• coconut oil – this helps the chocolate set nicely
• puffed quinoa – you can make this at home or pick it up from the store
• salted pistachios – we love pistachios, but of course, you can use whatever nut you prefer
• bananas
• flaked sea salt – always a must on chocolate bark!

I like to use dried rose petals to add a little color to the bark. It makes it extra pretty, but it’s completely optional. You could also use dried raspberries instead!

You’ll just need a few basic tools: some mixing bowls, a spatula, a sheet pan, and brown parchment paper. Simple and easy!

Step 1: Melt the Chocolate

Start by melting the dark chocolate until it’s smooth and glossy. I like to do this gently so the chocolate stays silky and doesn’t seize. Give it a few stirs as it melts to make sure everything becomes smooth and evenly melted. This is the base of the bark, so you want it nice and glossy.

Step 2: Mix in the Crunch

Once the chocolate is melted, stir in the puffed quinoa (quick, super-easy video on how to puff the quinoa). I love this step because the quinoa adds the best little crunch. It almost turns the bark into something that feels like a homemade chocolate candy bar. Make sure the quinoa is evenly coated so every bite has that crispy texture.

Step 3: Spread the Chocolate

Line a sheet pan with parchment paper and pour the chocolate mixture over the top. Use a spatula to gently spread it out into an even layer. It doesn’t need to be perfect—I actually love when bark looks a little rustic and uneven.

Step 4: Add the Bananas

Scatter the banana slices over the chocolate, spreading them out so each piece of bark gets a little banana. The bananas add a natural sweetness that pairs really nicely with the dark chocolate.

Step 5: Make It Pretty

Sprinkle the top with flaky sea salt and, if you’d like, some dried rose petals. I love adding the rose petals because they make the bark look extra pretty and a little special. Dried raspberries are another great option if you want something a little more fruity.

Step 6: Let the Bark Set

Let the chocolate sit until it becomes firm. You can leave it at room temperature or place the pan in the fridge to speed things up.

Step 7: Break and Enjoy

Once the bark is fully set, break it into pieces. I like to do this with my hands, so you get those natural, jagged pieces that make chocolate bark feel homemade and fun. It’s the perfect sweet treat to keep in the fridge whenever you’re craving a little chocolate.

Looking for easy desserts? Here are a few ideas:

Instructions

• 1. Line a baking sheet with parchment paper.2. Melt the chocolate with the coconut oil, stirring until smooth. Stir in the puffed quinoa and half of the pistachios.3. Pour the mixture onto the prepared baking sheet and spread into an even layer. Press the sliced bananas into the chocolate, gently pressing so they stick. If desired, drizzle extra chocolate over the top, then sprinkle with the remaining pistachios and flaked sea salt. 4. Freeze for 1–2 hours. Once set, break into pieces and store in an airtight container in the fridge.