Chocolate-Covered Puffed Quinoa Bark

Steps

1. 1

   Line a 9-by-13-inch baking pan with parchment paper. Reserve 2 tablespoons of the coarsely crushed freeze-dried strawberries in a small bowl for topping. In a large bowl, combine the puffed quinoa, chia seeds, and the remaining crushed strawberries.

2. 2

   Add the peanut butter and coconut oil to a small microwave-safe bowl. Microwave on High until melted, about 1 minute. Stir until smooth, then pour the mixture over the quinoa mixture and stir until everything is evenly coated. Transfer the mixture to the prepared pan and press it evenly and firmly into the bottom. Freeze uncovered until firm, about 10 minutes.

   Start 1-minute timer
3. 3

   Place the finely chopped dark chocolate in a medium microwave-safe bowl. Microwave on High in 30-second intervals, stirring after each interval, until melted and smooth, about 1 minute 30 seconds to 2 minutes total. Stir frequently to help prevent scorching.

   Start 1-minute timer
4. 4

   Drizzle the melted chocolate over the chilled quinoa mixture. Sprinkle with the reserved crushed strawberries and flaky sea salt. Refrigerate uncovered until the chocolate is firm, about 5 minutes. Cut into 12 pieces measuring approximately 3¼ by 3 inches. Keep refrigerated until ready to serve.

   Start 5-minute timer