Dark Chocolate Quinoa Crisps (Print)
Crunchy quinoa clusters coated in dark chocolate for a satisfying gluten-free treat.
# Ingredient list:
→ 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
# Directions:
01 - Preheat the oven to 340°F and line a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly on the sheet and bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water using the double-boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Mix the cooled, toasted quinoa into the 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 the mixture onto a parchment-lined tray, shaping into small rounds. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes, or until fully set and crisp.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week.
# Expert Tips:
01 -
- The contrast between smooth dark chocolate and nutty toasted quinoa creates this incredible crunch that keeps you reaching for just one more
- They come together in under 30 minutes and look absolutely elegant despite being ridiculously simple to make
02 -
- Damp quinoa is the enemy here — any moisture left in those grains will make your crisps soggy instead of wonderfully crunchy
- Working quickly once the chocolate is melted keeps the quinoa from sinking to the bottom of each crisp
03 -
- If your kitchen runs warm, work in smaller batches so the chocolate doesn't start seizing before you finish shaping
- A silicone baking mat makes cleanup so much easier than parchment paper