Dark Chocolate Quinoa Crisps (Printable)

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)
05 - 2 tbsp shredded coconut

# Steps:

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 using 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 -
  • They strike that perfect balance between luxurious chocolate and satisfying crunch without any flour or refined sugar drama
  • People never guess the secret ingredient until you tell them and then they want the recipe immediately
  • You can make them in under half an hour with ingredients you probably already have sitting in your pantry
02 -
  • I learned the hard way that even slightly damp quinoa will ruin the chocolate so spread it out and let it air dry for at least an hour if you're unsure
  • Working quickly once the quinoa hits the chocolate is crucial because the cool grains will start setting the chocolate faster than you expect
03 -
  • A sprinkle of freeze-dried raspberry powder over the top before chilling creates a stunning color contrast and adds bright tartness
  • If your kitchen is warm, work in small batches keeping the remaining chocolate mixture over the warm water so it stays workable

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