Dark Chocolate Quinoa Crisps (Print)
Crunchy bite-sized treats blending toasted quinoa with rich dark chocolate for a satisfying gluten-free snack.
# What You Need:
→ Crisps
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 Make It:
01 - Preheat oven to 340°F and line baking sheet with parchment paper. Spread cooked, dried quinoa evenly on sheet and bake 15 minutes, stirring once halfway, until dry and crisp. Cool completely.
02 - Place chopped dark chocolate in heatproof bowl over pot of simmering water or microwave in 30-second bursts, stirring until smooth.
03 - Mix cooled, toasted quinoa into melted chocolate until well coated. Add sea salt and any desired add-ins.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds. Space slightly apart.
05 - Refrigerate 30 minutes or until fully set and crisp.
06 - Enjoy immediately or store in airtight container at room temperature up to 1 week.
# Expert Tips:
01 -
- They satisfy that chocolate crunch craving without being overly sweet or heavy
- The salty-sweet combination hits every single pleasure center in your brain
- People think youre some kind of culinary wizard for combining quinoa and chocolate
02 -
- Any moisture in your quinoa will create these weird chewy pockets instead of crispy ones
- High quality chocolate makes a massive difference here since its the main flavor
- These can soften in humid weather so store them somewhere cool and dry
03 -
- Use a kitchen scale to weigh your chocolate for consistent results every time
- Line your container with parchment paper when storing so they don't stick
- Let the chocolate cool slightly before mixing in quinoa so it coats evenly