Crunchy Date Bark

Line a baking dish with parchment paper.

Arrange the pitted dates in a single layer on the parchment paper, covering the bottom of the dish.

Place another sheet of parchment paper on top of the dates and use the bottom of a mug to press down firmly, flattening the dates into a compact, even layer.

In a fine-mesh sieve, rinse the quinoa thoroughly under cold water.

Spread the rinsed quinoa on a paper towel and allow it to dry completely.

Heat a dry skillet over medium-high heat. Add the dried quinoa in a single layer (work in batches if necessary) and toast, shaking the pan frequently, until the quinoa begins to pop. Remove from heat immediately to prevent burning and set aside.

Chop the chocolate into small pieces and place in a microwave-safe bowl.

Melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth.

Add the puffed quinoa to the melted chocolate and stir until fully combined.

Pour the chocolate and quinoa mixture over the flattened date layer and spread it into an even layer.

Refrigerate the bark until the chocolate is completely set, about 30 minutes.

Once set, lift the bark out of the dish using the parchment paper and cut it into bars.