Dark Chocolate Quinoa Crisps (Printable Version)

Crunchy toasted quinoa meets rich dark chocolate in these bite-sized, gluten-free treats. Perfect for snacking or gifting.

# What You'll Need:

→ Crisps Base

01 - 1 cup cooked quinoa (130 g), 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

# Method:

01 - Preheat oven to 340°F and line a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly on the sheet. Bake for 15 minutes, stirring once halfway through, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in a heatproof bowl over a pot of simmering water using the double-boiler method. Alternatively, microwave in 30-second bursts, stirring between intervals until completely 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 about 2 inches in diameter. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes or until fully set and firm to the touch. The crisps should break cleanly when handled.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week. For longer storage, keep refrigerated for up to 2 weeks.

# Chef's Tips:

01 -
  • These come together in under 30 minutes but taste like something from a fancy chocolate shop
  • The quinoa adds protein and fiber while making each bite impossibly satisfying
  • They are naturally gluten free and endlessly customizable with whatever toppings you love
02 -
  • Any moisture left in the quinoa will make the chocolate seize and the final texture disappointing, so do not skip the drying step
  • Working quickly once the quinoa hits the chocolate helps prevent it from clumping together
  • These keep at room temperature for a week, but they rarely last that long in my house
03 -
  • Use a small cookie scoop for uniform-sized crisps that look professionally made
  • Let the chocolate set completely at room temperature before refrigerating to prevent condensation

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