Dark Chocolate Quinoa Crisps (Printer-Friendly)

Crispy toasted quinoa meets rich dark chocolate in these bite-sized treats. Easy to make and naturally gluten-free.

# What You'll Need:

→ Crisps Base

01 - 1 cup cooked quinoa, thoroughly dried and cooled
02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1/4 tsp sea salt

→ Optional Add-Ins

04 - 2 tbsp chopped toasted nuts (almonds, hazelnuts)
05 - 2 tbsp shredded coconut

# How-To Steps:

01 - Preheat the oven to 340°F and line a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly on the sheet and bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water using the double-boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Mix the cooled, toasted quinoa into the melted chocolate until well coated. Add sea salt and any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of the mixture onto a parchment-lined tray, shaping into small rounds. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes, or until fully set and crisp. The mixture should firm completely before handling.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week for optimal freshness and texture.

# Expert Advice:

01 -
  • The crunch factor is addictive, like tiny chocolate covered popcorn kernels but better
  • They come together in under 30 minutes with ingredients you probably already have
  • Perfect for those moments when you want dark chocolate but need it to feel like a real snack
02 -
  • If your quinoa has any moisture left, the chocolate will seize and youll lose all that precious crunch
  • These keep at room temperature but get even better after a day in the fridge as flavors meld
  • Work quickly once the chocolate is melted or it will start thickening and become hard to coat
03 -
  • Toast extra quinoa while you're at it and keep it in an airtight container for future batches
  • Let the chocolate cool slightly before mixing in the quinoa so it coats rather than absorbs

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