Dark 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.
Find it online: https://deliciousyum.com/dark-chocolate-quinoa-crisps-recipe/
