Dark Chocolate Quinoa Crisps (Printable)
Crunchy toasted quinoa clusters coated in rich dark chocolate with sea salt. A naturally sweetened, gluten-free treat ready in 25 minutes.
# What You Need:
→ Crisps Base
01 - 1 cup cooked quinoa (130 g), thoroughly dried and cooled
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)
05 - 2 tbsp shredded coconut
# How to Make It:
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 completely 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 with the back of a spoon. Space slightly apart to prevent sticking.
05 - Refrigerate for 30 minutes, or until fully set and crisp. The crisps should hold their shape when lifted from the tray.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week. For longer storage, keep refrigerated.
# Expert Suggestions:
01 -
- The texture is utterly addictive, somewhere between a crisp and a truffle
- They look impressive but take about five minutes of active work
- Gluten-free friends never have to ask what's in them
02 -
- Damp quinoa will seize the chocolate, so patience during the toasting phase pays off
- Work quickly once the quinoa meets the chocolate, or it'll start setting before you can shape
03 -
- Use a small cookie scoop for perfectly uniform rounds
- A tiny pinch of flaky salt on top just before chilling creates the most beautiful finish