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
