Dark Chocolate Quinoa Crisps (Printable)

Crunchy, bite-sized crisps blending toasted quinoa with rich dark chocolate for a satisfying, naturally 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

# Method:

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, 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 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.
05 - Refrigerate for 30 minutes or until fully set and crisp.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week.

# Expert Hints:

01 -
  • The satisfying crunch of toasted quinoa creates this amazing texture contrast with silky chocolate that I have not found in any other treat
  • They come together in under 30 minutes but look like something from a fancy chocolate shop
  • One batch makes enough to share generously or keep hidden in the back of your pantry for emergency chocolate moments
02 -
  • Drying your cooked quinoa completely before toasting is non negotiable or the moisture will ruin the chocolate texture
  • These keep beautifully at room temperature for a week which means you can make them well in advance for parties or gifts
  • The quinoa adds protein and fiber so technically these are a wholesome snack not just candy
03 -
  • Make a double batch because the first one will disappear faster than you expect
  • Keep some quinoa pre cooked and dried in your freezer so you can make these on impulse

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