Dark Chocolate Quinoa Crisps (Printable)

Crunchy toasted quinoa clusters coated in rich dark chocolate with a hint of sea salt

# What You'll Need:

→ Crisps

01 - 1 cup cooked quinoa, thoroughly dried and cooled (about 130 g)
02 - 200 g 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 a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly on the sheet and bake for 15 minutes, stirring once halfway through, until dry and crisp. Let cool completely on the pan.
02 - Place the chopped dark chocolate in a heatproof bowl over a pot of simmering water, creating a double boiler. Stir frequently until completely smooth and glossy. Alternatively, microwave in 30-second bursts, stirring between each interval until melted.
03 - Add the cooled, toasted quinoa to the melted chocolate. Fold gently until every grain is evenly coated. Sprinkle in the sea salt and incorporate any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of the chocolate-quinoa mixture onto a parchment-lined baking sheet. Use the back of the spoon to shape into small rounds, spacing them slightly apart to prevent merging.
05 - Transfer the tray to the refrigerator and chill for 30 minutes, or until the crisps are completely firm and set to the touch.
06 - Enjoy the crisps immediately or store in an airtight container at room temperature for up to one week. For extended freshness, refrigerate for up to two weeks.

# Expert Advice:

01 -
  • The satisfying crunch of toasted quinoa creates this incredible texture that makes dark chocolate feel even more luxurious
  • They come together in under 30 minutes but look like something from a fancy chocolate shop
  • Naturally gluten-free and endlessly customizable with whatever add-ins you have in your pantry
02 -
  • The quinoa must be absolutely bone dry before mixing with chocolate or you'll lose that signature crunch
  • Room temperature chocolate seizes faster than you'd expect, so work quickly once everything is combined
  • These keep beautifully for a week but the texture is best within the first few days
03 -
  • Use a small cookie scoop for uniform sizes that look professionally made
  • Let the chocolate mixture cool slightly before shaping so it holds its form better

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