Dark Chocolate Quinoa Crisps (Printable)

Crunchy quinoa clusters coated in dark chocolate for a satisfying gluten-free treat

# 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 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. Let cool completely.
02 - Place chopped dark chocolate in a heatproof bowl over a 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 Suggestions:

01 -
  • The texture contrast between silky dark chocolate and incredibly crisp toasted quinoa is the kind of thing that makes people pause mid-bite and ask what exactly theyre eating
  • They come together in under 30 minutes but look like something from a fancy chocolate shop, especially if you stack them in clear treat bags with ribbon
02 -
  • Do not rush the drying step on the quinoa because even a tiny bit of moisture will make the chocolate seize into a grainy, sad mess instead of staying smooth and glossy
  • These crisps actually improve after 24 hours as the chocolate and quinoa flavors meld together, so they are perfect for making ahead
03 -
  • If your kitchen is warm, work quickly once the quinoa is mixed into the chocolate so the mixture does not start setting before you can shape it
  • Use a small cookie scoop instead of spoons for more uniform sizing and faster shaping

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