Dark Chocolate Quinoa Crisps (Print View)

Crunchy toasted quinoa meets rich dark chocolate in these bite-sized, gluten-free treats.

# 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, or pecans)
05 - 2 tbsp shredded coconut

# Step-by-Step Directions:

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.
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 and glossy.
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, folding gently to distribute evenly.
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 firm up completely and break cleanly when handled.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week. For extended freshness, refrigerate for up to 2 weeks.

# Expert Suggestions:

01 -
  • They satisfy that chocolate craving while delivering protein-rich crunch that keeps you fuller longer
  • Gluten-free guests never believe these are quinoa based until you tell them
  • The recipe scales beautifully for holiday gifting or last-minute party contributions
02 -
  • Rush the drying process and your quinoa will turn gummy in the chocolate instead of staying crisp
  • Water is chocolate's enemy. Absolutely no steam or moisture when melting, or it will seize into an unusable mess
03 -
  • Use a small cookie scoop for uniform sizing that looks professionally made
  • Double-batch the toasted quinoa and store half for your next round to save time

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