Dark Chocolate Quinoa Crisps (Printer-Friendly)
Crunchy toasted quinoa meets rich dark chocolate in these bite-sized, gluten-free treats perfect for snacking.
# What You'll 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)
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, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in heatproof bowl over pot of simmering water (double-boiler method) or microwave in 30-second bursts, stirring until smooth.
03 - Mix cooled, toasted quinoa into melted chocolate until well coated. Add sea salt and any desired add-ins.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds. Space slightly apart.
05 - Refrigerate for 30 minutes, or until fully set and crisp.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- The way toasted quinoa adds this incredible nutty crunch that perfectly balances rich dark chocolate
- They come together in under 30 minutes but look like something from a fancy chocolate shop
02 -
- Moisture is the enemy here, so dry your quinoa thoroughly before toasting or the texture will be all wrong
- Work quickly once the chocolate and quinoa are mixed because it starts setting fast
03 -
- Use a small cookie scoop for uniform rounds that look professional
- Let the chocolate cool for about 5 minutes after melting for the best coating consistency