If you’re after a snack that hits all the right notes of crunch, rich flavor, and a hint of wholesome goodness, you need to dive into this Dark Chocolate Quinoa Crisps Recipe. These little bites bring together the irresistible smoothness of dark chocolate and the light, airy crunch of puffed quinoa, creating a satisfying treat that’s perfect for anytime indulgence. Whether you’re craving something sweet after dinner or looking for a unique snack to share, these crisps deliver with every bite.
Ingredients You’ll Need
The simplicity of this Dark Chocolate Quinoa Crisps Recipe is part of what makes it so delightful. Each ingredient plays a vital role—the dark chocolate brings a rich depth and a touch of bitterness, the puffed quinoa adds that wonderfully addictive crunch, and the optional peanut butter adds creamy richness. Don’t forget the flaky salt, which perfectly balances and enhances all of these flavors.
- 12 ounces dark chocolate: Choose a high-quality 72% cacao dark chocolate for a perfect balance of bitterness and sweetness.
- ½ cup peanut butter (optional): Adds a luscious creaminess that complements the chocolate beautifully, but you can skip it if you prefer a purer chocolate crisp.
- 3 cups puffed quinoa: Gives the crisps a light and airy texture, similar to puffed rice, making these irresistibly crunchy.
- Flaky salt (optional): Use Maldon salt or any flaky sea salt to sprinkle on top, giving a lovely contrast of flavor and a touch of sophistication.
How to Make Dark Chocolate Quinoa Crisps Recipe
Step 1: Prepare Your Workspace
Get your baking sheet ready by lining it with parchment paper or spray the cups of a mini muffin tin with cooking spray. This will make sure your crisps come out easily once they’ve set—no frustration, just pure chocolatey joy.
Step 2: Melt the Chocolate and Peanut Butter
Place the dark chocolate and peanut butter into a microwave-safe bowl and start melting slowly at 20% power for 15-second intervals, stirring in between. This gentle method prevents burning and ensures a silky, smooth blend. If you prefer stovetop, create a double boiler by placing the bowl over simmering water, melting while stirring until perfectly smooth.
Step 3: Combine Puffed Quinoa and Chocolate
Once your chocolate mixture is smooth and shiny, fold in the puffed quinoa gently but thoroughly. Make sure every bit of quinoa is coated, ensuring each crisp delivers on flavor and crunch.
Step 4: Portion and Set
Using a 1-2 tablespoon cookie scoop, melon baller, or spoon, place portions of the mixture into your prepared muffin tin or dollop onto your parchment-lined baking sheet. Don’t forget to sprinkle a pinch of flaky salt on each crisp—this elevates the flavor dramatically. Then place them in the freezer for about 30 minutes or the refrigerator for an hour until firm.
Step 5: Remove and Store
Once set, carefully slide a knife along the sides and pop the crisps out. If you’re using a muffin pan, you might find it helpful to transfer them after 15 minutes in the freezer to finish setting on a baking tray. Layer them with parchment paper and store in the fridge or freezer for maximum freshness.
How to Serve Dark Chocolate Quinoa Crisps Recipe
Garnishes
Sprinkling those chewy crisps with extra flaky sea salt right before serving adds a delightful contrast in flavor. For a fun twist, try adding a dusting of chili powder or cinnamon to the top before setting for a spicy, warm touch that excites the palate.
Side Dishes
These crisps pair wonderfully with a scoop of vanilla ice cream or alongside fresh berries for a textured, refreshing mix. They also work beautifully with a cup of rich, dark coffee or tea, making snack time feel like a mini celebration.
Creative Ways to Present
For parties, serve these Dark Chocolate Quinoa Crisps Recipe in elegant mini cupcake liners or arrange them on a beautiful wooden board with nuts and dried fruit for a stunning dessert platter. They also make a fantastic homemade gift when placed in clear, decorative bags tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep your crisps fresh by layering them between sheets of parchment paper in an airtight container. Store refrigerated to maintain their perfect crunch and prevent any melting or blooming of the chocolate.
Freezing
You can freeze these crisps for longer storage. Just ensure they are well separated with parchment and sealed tightly in a freezer-safe container. This way, your tasty treats are ready any time you need a quick, chocolatey fix.
Reheating
Because these are no-bake crisps, reheating is not required, but if you prefer them slightly softer, allow them to come to room temperature for 5–10 minutes before enjoying.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will make your crisps sweeter and creamier, though the bitterness and depth typical of dark chocolate will be less pronounced. Adjust the salt to balance the sweetness accordingly.
Is peanut butter necessary in this recipe?
Peanut butter is optional but adds a lovely smoothness and helps bind the crisps slightly. If you prefer, you can omit it or substitute with almond butter or coconut oil for different flavor notes.
What if I can’t find puffed quinoa?
If puffed quinoa isn’t available, you can substitute puffed rice or even puffed millet. Just keep in mind the texture might vary slightly in crunch and density.
How long will these crisps stay fresh?
Stored in an airtight container in the refrigerator, these crisps last up to two weeks. They also maintain their flavor and texture for several months if frozen properly.
Can I add other mix-ins to this recipe?
Definitely! Chopped nuts, dried fruit, or even a sprinkle of coconut flakes can add exciting textures and flavors. Just fold them in with the puffed quinoa before scooping into portions.
Final Thoughts
This Dark Chocolate Quinoa Crisps Recipe is truly one of those snacks that feels indulgent yet surprisingly wholesome, crunchy without being heavy, and rich without being overly sweet. I can’t recommend it enough for anyone who loves a little chocolatey magic combined with an unexpected yet delightful crunch. Give it a try—you might just find your new favorite snack!
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Dark Chocolate Quinoa Crisps Recipe
- Total Time: 45 minutes
- Yield: 32 bites
Description
Dark Chocolate Quinoa Crisps are a deliciously crunchy and addictive snack combining the rich taste of 72% cacao dark chocolate with the light, crispy texture of puffed quinoa. These no-bake treats come together quickly, making them a perfect sweet snack or dessert bite, optionally enhanced with peanut butter and sprinkled with flaky sea salt for a salty-sweet finish.
Ingredients
Chocolate Mixture
- 12 ounces dark chocolate (72% cacao)
- ½ cup peanut butter (optional)
Add-ins and Garnish
- 3 cups puffed quinoa
- Flaky salt (such as Maldon, kosher, or any flaky sea salt) for garnish (optional)
Instructions
- Prepare your equipment. Line a baking sheet with parchment paper or spray a mini muffin tin with cooking spray to prevent sticking, depending on the shaping method you choose.
- Melt the chocolate. Combine the dark chocolate and peanut butter (if using) in a microwave-safe bowl. Microwave at 20% power for 15 seconds, then remove and stir. Repeat this process until the mixture is fully melted and smooth. Alternatively, melt the chocolate and peanut butter using a double boiler on the stovetop by placing a pan over a pot of boiling water, stirring until completely melted and combined.
- Mix in puffed quinoa. Immediately add the puffed quinoa to the melted chocolate and stir well to evenly coat all the quinoa.
- Portion the mixture. Use a 1-2 tablespoon cookie scoop, melon baller, or tablespoon to drop spoonfuls of the chocolate quinoa mixture onto the prepared baking sheet or into the cavities of the mini muffin tin.
- Add flaky salt. Sprinkle a few flakes of your chosen flaky salt over the tops of each portion to enhance flavor.
- Set the crisps. Place the baking sheet or muffin tin in the freezer for about 30 minutes or in the refrigerator for one hour to allow the crisps to harden.
- Remove and store. Once set, slide a knife around the edges to release crisps from the muffin tin if used. Store the crisps separated by parchment paper between layers in the refrigerator or freezer to keep them fresh.
- Batch making tip. If making multiple batches, remove the crisps from the muffin tin after about 15 minutes in the freezer, transfer them to a baking sheet to finish setting, and then prepare the next batch.
Notes
- For a smoother texture and added flavor, peanut butter is optional but recommended.
- Use 72% cacao dark chocolate for a rich but not overly bitter taste; adjust cacao percentage to your preference.
- Flaky salt enhances the sweet and bitter flavors, but it is optional depending on your taste preference.
- Store crisps in the refrigerator or freezer for longer freshness, layering with parchment paper to prevent sticking.
- To melt chocolate gently and avoid burning, use a double boiler or microwave at low power and stir frequently.
- Puffed quinoa provides a lighter, crunchier alternative to traditional rice crisps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Cook
- Cuisine: American
