Dark Chocolate Quinoa Crisps (Printable Version)
Crunchy toasted quinoa coated in rich dark chocolate for a satisfying gluten-free treat.
# What You 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, hazelnuts, or pecans)
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 and glossy.
03 - Mix cooled, toasted quinoa into melted chocolate until evenly coated. Sprinkle sea salt over mixture and add any desired optional add-ins such as toasted nuts or coconut.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds with back of spoon. Space slightly apart to prevent sticking.
05 - Refrigerate tray for 30 minutes or until chocolate is completely firm and crisps hold their shape well.
06 - Enjoy immediately or transfer to airtight container. Store at room temperature for up to 1 week for optimal texture.
# Expert Suggestions:
01 -
- These satisfy that crunch craving without any flour or refined sugar
- The salty-sweet combination keeps you coming back for just one more
02 -
- Any moisture in the quinoa will make the chocolate seize and the texture disappointing
- Room temperature storage keeps them perfectly crisp—refrigeration can make the chocolate bloom
03 -
- Make a double batch because they disappear faster than you expect
- Package them in small boxes tied with twine for unexpected gifts