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Dark Chocolate Quinoa Crisps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (melting chocolate)
  • Total Time: 45 minutes (including chilling time)
  • Yield: 32 servings
  • Category: Snack
  • Method: No-Cook
  • Cuisine: International
  • Diet: Gluten Free

Description

These Dark Chocolate Quinoa Crisps are a delightful, crunchy treat combining rich 72% cacao dark chocolate with the nutty texture of puffed quinoa. Enhanced with optional peanut butter for creaminess and a sprinkle of flaky sea salt for a perfect balance of sweet and salty, these no-bake crisps chill quickly to create a satisfying snack that’s both indulgent and wholesome.


Ingredients

Scale

Chocolate Mixture

  • 6 oz dark chocolate (around 72% cacao), chopped
  • 2 tablespoons peanut butter (optional)

Other Ingredients

  • 1 cup puffed quinoa
  • Flaky sea salt for garnish (optional)


Instructions

  1. Melt Chocolate and Peanut Butter: In a microwave-safe bowl, combine chopped dark chocolate and peanut butter if using. Melt in 15-second bursts at 20% power, stirring after each interval until the mixture is smooth and fully melted. Alternatively, melt using a double boiler on the stovetop, stirring gently to avoid burning.
  2. Mix in Puffed Quinoa: Add the puffed quinoa to the melted chocolate mixture and stir thoroughly until every puffed quinoa piece is evenly coated with the chocolate.
  3. Form Crisps: Using a tablespoon, drop small mounds of the chocolate-quinoa mixture onto a parchment-lined baking sheet or mini muffin pan, shaping each mound as desired.
  4. Add Sea Salt: Lightly sprinkle flaky sea salt over each crisp to enhance the flavor with a touch of savory contrast, if desired.
  5. Chill Until Firm: Place the tray in the freezer for 30 minutes or in the refrigerator for 1 hour to allow the crisps to firm up and set completely.
  6. Store Properly: Once set, remove the crisps from the molds or baking sheet. Layer them with parchment paper in an airtight container to prevent sticking and maintain freshness.

Notes

  • Using 72% cacao dark chocolate provides a rich, slightly bitter base that balances well with the nutty quinoa.
  • Peanut butter is optional but adds creaminess and a complementary flavor.
  • You can substitute peanut butter with almond or cashew butter for a different nutty profile.
  • Flaky sea salt is optional but recommended for enhancing the chocolaty flavor.
  • Store crisps in an airtight container at room temperature if consuming within a day or refrigerate for longer storage.
  • This recipe is naturally gluten-free due to the use of puffed quinoa.