A while ago I was at a little coffee bar on Spadina for one of their most excellent Americano’s and I picked up a little chocolate bar for a bite. This little bar was full of crunch and was otherwise solid, melt in your fingers chocolate.
I learned of this coffee bar, Sense Appeal, from a friend of a friend after a discussion about where to get good coffee in Toronto. There are so many delicious coffee bars in town who roast their own beans that it is incredibly hard to say which is the best, but some of them definitely stand out. Sense Appeal is one of those and I’ve been missing it terribly since my office relocated from that area about a year ago. (Although, we moved to a new area with a different terrific coffee roaster just up the street!) However, this post is not about coffee so back we go to the chocolate.
If I were to have a cookbook, there would be a whole category called Heaven and it would contain this recipe , among others, all catering to the tastes of chocolatophiles everywhere.
So here is my version of the toasted quinoa bar.
Toasted Quinoa Bar (By Sense Appeal, as modified by me!)
Ok, this recipe is more of a guideline as I wasn’t very specific with many of the measurements.
10 oz dark chocolate (70% is a good place to start)
1-1/2 tbsp coconut oil
1 cup toasted quinoa
dried fruit – I’ve used dried raspberries, apricots, cranberries, prunes and dates – chopped
smashed coffee beans
These are all things I keep in my pantry so you can substitute for anything you like based on your current supplies.
Dry toast the quinoa in a frying pan over med heat – keep watch and swirl the pan to keep them from burning. They are finished when they are crackling and jumping and smell like toasted grain.
While you are toasting the quinoa, melt the chocolate until smooth in a double boiler or heat poof bowl and set aside. Stir in coconut oil. You will add all your ingredients to this bowl.
I didn’t want to overwhelm the bar with quinoa but you want to use enough to get the crunch. I filled in space with the chia seeds. They add a second level of crunch more like that of crispy rice. I used plenty of chia seeds.
After those two main ingredients just add the others in a ratio favourable to you. I added a handful of each and stirred until it was a smooth mix of everything. There should be more than enough chocolate to coat everything but the mixture should be lumpy.
Pour into a 9×9″ pan and refrigerate until solid. Sometimes I top it with some toasted coconut.