Dark Chocolate Quinoa Crisps (Printable)
Crunchy toasted quinoa meets rich dark chocolate in these addictive bite-sized crisps. A satisfying gluten-free treat ready in 25 minutes.
# What You'll Need:
→ Crisps Base
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, etc.)
05 - 2 tbsp shredded coconut
# How to Make It:
01 - Preheat oven to 340°F and line 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 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 Suggestions:
01 -
- Theyre the kind of elegant little treat that makes people think you spent hours, when really they come together in under 30 minutes
- The satisfying crunch keeps you coming back for just one more, and suddenly the whole batch is gone
02 -
- Any moisture left in your quinoa will make these soggy instead of wonderfully crispy, so dry it thoroughly before toasting
- If your chocolate starts looking dull or grainy, youve gotten water in it somehow and unfortunately need to start over with fresh chocolate
03 -
- Work quickly once the chocolate and quinoa are combined, as the mixture starts setting up fast
- Use a small cookie scoop for uniform sizes that look professionally made