Dark Chocolate Quinoa Crisps (Print)

Crunchy chocolate-covered quinoa bites that are gluten-free and satisfyingly crisp.

# Ingredient List:

→ Crisps

01 - 1 cup cooked quinoa (130 g), thoroughly dried and cooled
02 - 200 g dark chocolate (70% cocoa or higher), chopped (approximately 7 ounces)
03 - 1/4 teaspoon sea salt

→ Optional Add-Ins

04 - 2 tablespoons chopped toasted nuts (almonds, hazelnuts, or pecans)
05 - 2 tablespoons shredded coconut

# How-To Steps:

01 - Preheat oven to 340°F and line a baking sheet with parchment paper. Spread the cooked, dried quinoa evenly across the sheet. Bake for 15 minutes, stirring once halfway through, until completely dry and crisp. Allow to cool thoroughly before proceeding.
02 - Place chopped dark chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir frequently until smooth and fully melted. Alternatively, microwave in 30-second intervals, stirring between each burst.
03 - Add the cooled, toasted quinoa to the melted chocolate. Fold gently until every grain is thoroughly coated. Sprinkle in sea salt and mix to distribute evenly. If using optional nuts or coconut, incorporate them now.
04 - Drop heaping teaspoons of the chocolate-quinoa mixture onto a parchment-lined tray. Use the back of a spoon to shape into small rounds approximately 1.5 inches in diameter. Space slightly apart to prevent sticking.
05 - Transfer the tray to the refrigerator and chill for 30 minutes, or until the crisps are completely firm and set. Test by gently pressing the center—it should hold its shape without leaving an imprint.
06 - Serve immediately once set. Store in an airtight container at room temperature for up to 1 week, or refrigerate for extended shelf life. These crisps also make excellent gifts when packaged in decorative tins or boxes.

# Expert Suggestions:

01 -
  • The satisfying crunch comes from toasted quinoa creating tiny crisp bits throughout each bite
  • They come together in under 30 minutes but taste like something from a specialty chocolate shop
  • Naturally gluten-free and endlessly customizable with whatever toppings you have on hand
02 -
  • Any moisture in the quinoa will make the crisps soggy instead of crispy, so dry it thoroughly
  • Chocolate seizes if water touches it, so ensure your quinoa is completely cool before mixing
03 -
  • Work quickly once the chocolate is melted as it starts to set at room temperature
  • If your chocolate seizes, add a teaspoon of coconut oil and stir vigorously to rescue it

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