Samantha why make this recipe
Dark Chocolate Quinoa Crisps: A Healthy Indulgence with a Crunch give you a sweet snack that also has good texture and some protein. They are quick to make, need few ingredients, and fit well when you want a lighter dessert or an easy treat to share.
introduction
This recipe makes small chocolate crisps with toasted quinoa. The crisps are crunchy, slightly nutty, and not too sweet. If you enjoy simple snack ideas, you might also like the 3-ingredient little smokies with grape jelly recipe for another easy party bite.
how to make Dark Chocolate Quinoa Crisps: A Healthy Indulgence with a Crunch
Make these crisps in a few steps. Toast the quinoa first so it pops and gives a crunchy bite. Melt good dark chocolate and mix in the quinoa and a pinch of sea salt. Drop spoonfuls on a sheet and chill until they are firm. The whole process takes about 30 minutes mostly for cooling.
Ingredients :
1 cup quinoa, rinsed and well-drained, 8 ounces dark chocolate (70% or higher), chopped, 1 tablespoon coconut oil (optional), Pinch of sea salt, Optional: chopped nuts, dried fruit, shredded coconut, or spices
Directions :
- Toast quinoa in a dry skillet over medium heat until it pops and turns golden, 5–7 minutes. Let cool.
- Melt dark chocolate and coconut oil in a heatproof bowl until smooth.
- Stir in toasted quinoa, sea salt, and any optional add-ins.
- Drop spoonfuls onto a parchment-lined baking sheet and flatten slightly.
- Chill in the fridge 20–30 minutes until firm.
- Store in an airtight container and enjoy.
how to serve Dark Chocolate Quinoa Crisps: A Healthy Indulgence with a Crunch
Serve them cold or at room temperature. They work as a solo snack, a small dessert after a meal, or a crunchy topping for yogurt or ice cream. For other simple bowl ideas to pair with snacks, see these healthy rice bowl recipes you’ll want to make every week.
how to store Dark Chocolate Quinoa Crisps: A Healthy Indulgence with a Crunch
Keep them in an airtight container. Store in the fridge for up to two weeks or in the freezer for up to one month. Let frozen crisps sit a few minutes at room temperature before eating.
tips to make Dark Chocolate Quinoa Crisps: A Healthy Indulgence with a Crunch
- Rinse and dry quinoa well before toasting to avoid steaming.
- Toast until popping slows and the color turns light golden.
- Use good dark chocolate (70% or higher) for best flavor.
- If you like softer crisps, skip the coconut oil. For shinier chocolate, add the optional coconut oil.
- Work quickly when mixing so the chocolate does not set before you drop the spoonfuls.
variation (if any)
- Nutty: Stir in chopped almonds or hazelnuts.
- Fruity: Add chopped dried cherries or cranberries.
- Coconut: Mix in shredded coconut and a little vanilla.
- Spiced: Add a pinch of cinnamon or chili powder for warmth.
FAQs
Q: Can I use white or milk chocolate instead?
A: Yes. Milk or white chocolate will work but the taste will be sweeter and less intense.
Q: Do I need to cook the quinoa before toasting?
A: No. Rinsed dry quinoa can be toasted in a dry skillet. It will pop and crisp without boiling.
Q: Can I make these vegan?
A: Yes. Use vegan dark chocolate and skip any non-vegan add-ins.
Q: Will these hold together without coconut oil?
A: Yes. The chocolate alone can bind the quinoa, but adding a little coconut oil helps melt and smooth the chocolate.
Conclusion
These crisps are a quick, crunchy treat that balance dark chocolate and toasted quinoa for a healthier snack option. For a store-bought version to compare flavor and texture, try the SEEDLY Vanilla Quinoa Crunch dark chocolate bark. If you like bars with dark chocolate and nut flavors, check the Peanut Butter Dark Chocolate | KIND Snacks US for another snack idea.
Dark Chocolate Quinoa Crisps
Ingredients
Method
- Toast quinoa in a dry skillet over medium heat until it pops and turns golden, about 5–7 minutes. Let cool.
- Melt dark chocolate and coconut oil in a heatproof bowl until smooth.
- Stir in toasted quinoa, sea salt, and any optional add-ins.
- Drop spoonfuls onto a parchment-lined baking sheet and flatten slightly.
- Chill in the fridge for 20–30 minutes until firm.
