Dark Chocolate Quinoa Crisps (Printable)

Crispy toasted quinoa meets rich dark chocolate in these crunchy bite-sized treats.

# What You'll Need:

→ Crisps Base

01 - 1 cup cooked quinoa, thoroughly dried and cooled (130 g)
02 - 7 oz dark chocolate (70% cocoa or higher), chopped (200 g)
03 - 1/4 tsp sea salt

→ Optional Add-Ins

04 - 2 tbsp chopped toasted nuts (almonds, hazelnuts, or pecans)
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. Bake for 15 minutes, stirring once halfway through, until completely dry and crisp. Let cool entirely before proceeding.
02 - Place chopped dark chocolate in a heatproof bowl over simmering water, creating a double boiler. Stir constantly until fully melted and smooth. Alternatively, microwave in 30-second bursts, stirring between each interval.
03 - Add cooled, toasted quinoa to melted chocolate and mix until all grains are evenly coated. Stir in sea salt and any optional add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of chocolate-quinoa mixture onto parchment-lined tray. Gently shape into small rounds using the back of a spoon, spacing slightly apart to prevent sticking.
05 - Refrigerate tray for 30 minutes or until crisps are completely firm and set. Test by gently pressing the center to ensure hardness.
06 - Serve immediately or transfer to an airtight container. Store at room temperature for up to 1 week. For longer storage, refrigerate for 2 weeks.

# Expert Tips:

01 -
  • The satisfying crunch plays perfectly against creamy, bittersweet chocolate in every bite
  • They come together in under 30 minutes but look like something from a fancy chocolate shop
02 -
  • Any moisture left in your quinoa will make the crisps soggy instead of crunchy, so dry it thoroughly
  • The chocolate can seize if even a drop of water gets in while melting, so keep your equipment completely dry
03 -
  • A pinch of cinnamon or espresso powder mixed into the chocolate takes these to another level entirely
  • If the mixture becomes too firm to scoop, warm it gently for 10 seconds in the microwave

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