Easter Bark with Jelly Beans --- super cute and sooooo easy to make... AND everyone loves it! // via Nosh and Nourish
bag of 62% Cacao Dark Chocolate chips (or sub dairy-free Enjoy Life chocolate chips)
canned lite coconut milk
unsweetened coconut shreds
Pistachios (coarsely chopped)
jelly beans (or sub an assortment of dried fruits)
Preheat the oven (or toaster oven) to 350 degrees. Lay out the quinoa in a single layer on a baking sheet. Toast for 5 minutes, or until lightly browned... being careful not to burn the seeds.
Next, melt the chocolate chips in the top of a double boiler or in a stainless steel mixing bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). This should take approximately 5 minutes, be sure to stir continually. Once they are melted completely, stir in the coconut milk and toasted quinoa. Mix thoroughly.
Immediately, pour the mixture onto a baking sheet lined with parchment paper. Use a spoon to flatten and level the mixture. Sprinkle the coconut shreds, pistchios, and jelly beans evenly over the top. Lay another piece of parchment paper over the top of the bark, and press down gently to make sure the toppings "stick". Cool for 1 hour in the refrigerator, then break apart into pieces and enjoy!
Store in an airtight container in the refrigerator.