Dark Chocolate Quinoa Crisps (Print Version)

Crispy toasted quinoa coated in rich dark chocolate with a touch of sea salt. These gluten-free bites come together quickly and make ideal gifts.

# Recipe Ingredients:

→ Crisps Base

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

→ Optional Add-Ins

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

# Directions:

01 - Preheat oven to 340°F and line a baking sheet with parchment paper. Spread cooked, dried quinoa evenly on sheet. Bake for 15 minutes, stirring once halfway through, 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. Stir continuously until smooth and fully melted.
03 - Add cooled toasted quinoa to melted chocolate and mix until all grains are evenly coated. Sprinkle sea salt over mixture and incorporate any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of chocolate-quinoa mixture onto parchment-lined tray. Use back of spoon to shape into small rounds, spacing slightly apart to prevent sticking.
05 - Refrigerate tray for 30 minutes or until crisps are fully set and firm to touch. For faster setting, place in freezer for 10-15 minutes.
06 - Once set, carefully remove crisps from parchment. Enjoy immediately or store in airtight container at room temperature for up to 1 week.

# Expert Advice:

01 -
  • The crunch from toasted quinoa creates this irresistible texture that keeps you reaching for just one more
  • Only three main ingredients but they transform into something that feels sophisticated and indulgent
  • Naturally gluten-free but nobody would ever guess it was anything other than incredibly delicious
02 -
  • The quinoa must be absolutely dry before toasting. Even slight moisture will steam instead of crisp and ruin the texture completely.
  • Don't rush the chocolate melting. Scorched chocolate seizes and turns into a grainy mess that can't be saved.
03 -
  • Work quickly once the quinoa hits the chocolate. The coating firms up fast and you want everything evenly distributed.
  • If your kitchen is warm the chocolate mixture might start setting before you finish shaping. Just pop the bowl over simmering water for 10 seconds to loosen it up again.

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