If you are craving a snack that perfectly balances indulgence with a wholesome crunch, this Dark Chocolate Quinoa Crisps Recipe is about to become your new favorite treat. Imagine the rich depth of 72% cacao dark chocolate enveloping airy, puffed quinoa, delivering a crispy texture with every bite. Sprinkle a touch of flaky sea salt on top, and you have an elegant yet simple snack that’s both satisfying and unexpectedly nourishing. This recipe’s charm lies in its simplicity and the delightful contrast of flavors and textures that make these crisps utterly addictive.
Ingredients You’ll Need
Ingredients You’ll Need
The beautiful thing about this recipe is it calls for just a handful of quality ingredients, each playing a vital role—from the velvety dark chocolate that provides richness and antioxidants, to the puffed quinoa that creates that irresistible crispness. Optional add-ins like peanut butter and flaky salt elevate the flavor profile even further.
- 12 ounces dark chocolate: I used 72% cacao for a perfect balance of bittersweet flavor and creaminess that melts flawlessly.
- ½ cup peanut butter (optional): Adds a luscious, nutty creaminess that blends beautifully with the chocolate.
- 3 cups puffed quinoa: The star crunch element that keeps these crisps light and airy but satisfying.
- Flaky salt (optional): A finishing sprinkle to enhance the deep chocolate notes and create a tantalizing flavor pop.
How to Make Dark Chocolate Quinoa Crisps Recipe
Step 1: Prepare Your Workstation
Start by lining a baking sheet with parchment paper if you’re working flat, or lightly spray a mini muffin tin to help the crisps keep their shape. Prepping your tools ahead ensures a smooth assembly process once your chocolate is ready to go.
Step 2: Melt the Chocolate and Peanut Butter
Combine the dark chocolate and peanut butter in a microwave-safe bowl. Heat at 20% power for 15 seconds increments, stirring each time until the mixture is perfectly smooth and melted. Alternatively, for a gentle melt, use a double boiler by placing a bowl over simmering water, stirring frequently until everything blends seamlessly. This step sets the foundation for the silky coating that delivers that melt-in-your-mouth experience.
Step 3: Fold in the Puffed Quinoa
Pour the puffed quinoa into the melted chocolate mixture and fold gently but thoroughly. The goal is to ensure every crisp puffs up with an even coat of chocolate, balancing crunch with creamy indulgence. This is where the magic happens—transforming simple ingredients into a snack that’s textured and rich.
Step 4: Portion and Set
Using a tablespoon or a small cookie scoop, portion the chocolate-quinoa mixture onto your prepared pan. If using a mini muffin tin, fill each cup evenly. Sprinkle each portion with a few flakes of your chosen sea salt. This subtle salty touch intensifies the dark chocolate, making each bite vibrant. Place the sheet in the freezer for 30 minutes or refrigerate for about an hour until completely set and firm.
Step 5: Release and Store
Gently slide a knife around the edges if you used a muffin tin to help pop the crisps out. Layer them between sheets of parchment paper to prevent sticking and store them chilled. They stay fresh and crunchy in either the refrigerator or freezer, ready whenever you need a decadent snack fix.
How to Serve Dark Chocolate Quinoa Crisps Recipe
Garnishes
While the crisps look gorgeous with just a sprinkle of flaky salt, you can get creative by adding a light dusting of cocoa powder or finely chopped nuts atop before they set. These simple garnishes can elevate presentation and flavor, making them a perfect hostess gift or party nibble.
Side Dishes
These crisps shine alone as a snack but also pair wonderfully with fresh fruit like strawberries or a dollop of whipped cream. They bring a rich, crunchy contrast when served alongside a creamy yogurt parfait or paired with a robust cup of coffee or tea for an afternoon treat.
Creative Ways to Present
Try serving the crisps on a decorative platter layered with edible flowers or fresh mint leaves for a festive touch. Alternatively, arrange them in small glass jars or clear cellophane bags tied with ribbon as sweet homemade gifts. Their elegant appearance and rich flavor make any occasion feel special.
Make Ahead and Storage
Storing Leftovers
Because of their chocolate coating, these quinoa crisps keep best in airtight containers stored in the refrigerator. Layering pieces with parchment paper prevents sticking and helps maintain their crisp texture over several days.
Freezing
If you want to keep your Dark Chocolate Quinoa Crisps Recipe fresh for longer, freezing is a fantastic option. Simply layer the crisps in an airtight container or freezer bag, and they’ll stay lovely for up to 2 months. Thaw briefly at room temperature before enjoying.
Reheating
Reheating isn’t necessary, but if you’d like to slightly soften the crisps, let them sit at room temperature for 10–15 minutes. Avoid microwaving as it may cause the chocolate to lose its crisp texture and turn sticky.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will create a sweeter and creamier crispy treat. Just be mindful that the flavor profile and sweetness will shift, making it less intense but still delicious.
Is peanut butter necessary in the Dark Chocolate Quinoa Crisps Recipe?
No, it’s an optional addition that adds smoothness and a subtle nutty undertone, but you can omit it if you prefer a straightforward chocolate and quinoa crisp.
How crunchy are these crisps?
The puffed quinoa delivers a satisfying crunch that’s lighter than traditional nuts or pretzels, making the texture uniquely airy yet crispy in this recipe.
Can I add other mix-ins?
Definitely! Feel free to toss in sunflower seeds, pumpkin seeds, chopped nuts, or shredded coconut for extra texture. Just remember to adjust quantities of chocolate or quinoa to keep everything evenly coated.
What kind of salt works best?
Flaky sea salts like Maldon are ideal for their delicate texture and clean flavor, but kosher salt or any flaky finishing salt will add a lovely touch of contrast to the rich chocolate.
Final Thoughts
This Dark Chocolate Quinoa Crisps Recipe is one of those delightful discoveries that feels both indulgent and surprisingly approachable. Whether you want a quick homemade treat or a charming snack to share with friends, these crisps deliver big flavor with minimal fuss. Grab your ingredients, have fun mixing, and prepare to fall in love with this sweet, salty, and crispy sensation. You’re going to want to make them again and again!
PrintDark Chocolate Quinoa Crisps Recipe
Dark Chocolate Quinoa Crisps are a crunchy and healthy treat combining rich dark chocolate with puffed quinoa for a perfect balance of flavor and texture. These no-bake crisps are easy to make and can be enjoyed as a snack or dessert, with optional peanut butter for added creaminess and flaky salt for a delightful finish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 24 crisps (assuming 1 tablespoon per crisp)
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 12 ounces dark chocolate (72% cacao recommended)
- 3 cups puffed quinoa
Optional Ingredients
- ½ cup peanut butter
- Flaky salt (such as Maldon or kosher salt), for garnish
Instructions
- Prepare the baking surface: Line a baking sheet with parchment paper or lightly spray a mini muffin tin with cooking spray depending on your preferred method for shaping the crisps.
- Melt the chocolate: Place the dark chocolate and peanut butter (if using) in a microwave-safe bowl. Microwave at 20% power for 15 seconds, then stir. Repeat this process until the chocolate is completely melted and smooth, letting it stand between intervals to finish melting. Alternatively, melt the mixture on the stovetop using a double boiler method by stirring over a pot of boiling water until fully melted and combined.
- Combine chocolate and quinoa: Add the puffed quinoa to the melted chocolate mixture and stir well to evenly coat all the quinoa pieces.
- Portion and garnish: Using a 1-2 tablespoon cookie scoop, melon baller, or tablespoon measure, place scoops of the mixture into the prepared mini muffin pan or spoon portions on the parchment-lined baking sheet. Sprinkle a few flakes of flaky salt on top if desired.
- Set the crisps: Place the pans in the freezer for about 30 minutes or refrigerator for 1 hour to allow the crisps to fully set and harden.
- Remove and store: Once set, gently loosen the crisps from the pan by sliding a knife around the edges if using a muffin tin. Store the crisps layered between pieces of parchment paper in the refrigerator or freezer to maintain freshness.
- Optional batch handling: If making multiple batches in a mini muffin pan, remove crisps from the pan after 15 minutes of freezing, transfer to a baking tray to finish setting, and repeat the process with remaining mixture.
Notes
- You can make chocolate bark by spreading the chocolate-quinoa mixture onto a parchment-lined baking sheet, chilling until set, then breaking into pieces for a different texture and presentation.
- Enhance the crunch by adding ingredients like sunflower seeds, pumpkin seeds, almonds, coconut flakes, or pretzels. Adjust chocolate or quinoa quantity accordingly to maintain proper coating.
- The muffin pan method shapes the crisps neatly, while a flat pan results in slightly spread out crisps.
- For sweeter crisps, incorporate a bit of honey, maple syrup, or agave syrup into the chocolate and peanut butter mixture, or use chocolate with a lower cacao percentage.
