Dark Chocolate Quinoa Crisps (Printable)
Crunchy toasted quinoa meets rich dark chocolate in these bite-sized gluten-free treats. Easy to make and perfect for sharing.
# 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 such as almonds or hazelnuts
05 - 2 tbsp shredded coconut
# How To Make:
01 - Preheat oven to 340°F and line a baking sheet with parchment paper. Spread cooked, dried quinoa evenly on sheet and bake for 15 minutes, stirring once halfway through, until dry and crisp. Allow to cool completely.
02 - Place chopped dark chocolate in a heatproof bowl over pot of simmering water using double-boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Mix cooled, toasted quinoa into melted chocolate until thoroughly coated. Add sea salt and any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes or until fully set and crisp to touch.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week.
# Expert Hints:
01 -
- The satisfying snap of toasted quinoa creates this incredible texture contrast against smooth, intense dark chocolate
- These come together in under 30 minutes but taste like something from a fancy chocolate shop
02 -
- Any moisture in the quinoa will make the chocolate seize and turn grainy, so dry it thoroughly before toasting
- Room temperature chocolate melts faster in your hands, so work quickly and keep a cool kitchen
03 -
- Make these on a rainy day when humidity is low for the crispest, snappiest results
- Use a small cookie scoop for uniform sizing that looks professional without effort