Dark Chocolate Quinoa Crisps (Printable)

Crunchy toasted quinoa coated in rich dark chocolate for a satisfying gluten-free treat.

# What You'll 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 or hazelnuts)
05 - 2 tbsp shredded coconut

# How-To Steps:

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 through, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in heatproof bowl over pot of simmering water using double-boiler method, or microwave in 30-second bursts, stirring until completely smooth.
03 - Mix cooled, toasted quinoa into 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 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 the touch.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week.

# Expert Advice:

01 -
  • The satisfying crunch of toasted quinoa paired with smooth dark chocolate creates the most addictive texture contrast
  • They come together in under 30 minutes but taste like something from a fancy chocolate shop
  • Perfectly portioned bite-sized treats mean you can satisfy cravings without overindulging
02 -
  • Any moisture left in your quinoa will create steam pockets in the chocolate, leading to disappointing soft spots instead of the crunch we are after
  • Working quickly once the quinoa is mixed into chocolate is essential, as the cold grains will cause the chocolate to thicken faster than expected
  • These crisps are best stored at cool room temperature rather than the refrigerator, which can cause sugar bloom and make them lose their glossy appearance
03 -
  • Use a kitchen scale to measure your chocolate for consistent results every time
  • Let the crisps come to room temperature for about 5 minutes before serving for the best texture

Go Back