Dark Chocolate Quinoa Crisps (Printable)
Crunchy toasted quinoa clusters coated in rich dark chocolate. A satisfying gluten-free treat ready in just 25 minutes.
# Ingredient List:
→ 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, or pecans)
05 - 2 tbsp shredded coconut
# How to Make:
01 - Preheat oven to 340°F and line baking sheet with parchment paper. Spread cooked, dried quinoa evenly on sheet. Bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in heatproof bowl over pot of simmering water (double-boiler method) or microwave in 30-second bursts, stirring until smooth and fully melted.
03 - Mix cooled, toasted quinoa into melted chocolate until well coated. Sprinkle sea salt evenly throughout. Add any desired optional mix-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds about 1.5 inches in diameter. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes or until fully set and crisp. Test by gently touching center to ensure firm texture.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week. For longer storage, keep refrigerated for up to 2 weeks.
# Helpful Tips:
01 -
- The texture is impossibly satisfying, like tiny clusters of chocolate covered popcorn but somehow better
- They come together in under 30 minutes and look elegant enough for gift giving
02 -
- Any moisture left in the quinoa will ruin the chocolate, so dry it thoroughly before toasting
- Room temperature chocolate takes longer to set but has better snap and shine
03 -
- Use vegan chocolate to make these completely plant based without sacrificing any richness
- Try different salts like smoked salt or truffle salt for a more sophisticated finish