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Dark Chocolate Quinoa Crisps Recipe

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3.9 from 6 reviews

Dark Chocolate Quinoa Crisps are a crunchy and addictive sweet snack made with puffed quinoa and rich dark chocolate. These bite-sized treats combine the satisfying texture of puffed quinoa with smooth melted chocolate, optionally enhanced with peanut butter and flaky sea salt. Perfect for a quick dessert or snack, they are easy to prepare and set in the freezer or refrigerator.

  • Total Time: 45 minutes
  • Yield: 32 bites

Ingredients

Main Ingredients

  • 12 ounces dark chocolate (72% cacao recommended)
  • ½ cup peanut butter (optional)
  • 3 cups puffed quinoa
  • Flaky salt for garnish (optional, such as Maldon or kosher salt)

Instructions

  1. Prepare baking equipment: Line a baking tray with parchment paper or spray a mini muffin tin with cooking spray, depending on your chosen method for shaping the crisps.
  2. Melt the chocolate: Place the dark chocolate and optional peanut butter in a microwave-safe bowl. Microwave at 20% power for 15 seconds, remove and stir. Repeat in short bursts until the chocolate and peanut butter mixture is completely melted and smooth. Alternatively, melt the chocolate and peanut butter on the stovetop using a double boiler by stirring over simmering water until fully melted and combined.
  3. Combine ingredients: Add the puffed quinoa to the melted chocolate mixture and stir thoroughly, ensuring all quinoa is evenly coated.
  4. Portion mixture: Using a 1-2 tablespoon cookie scoop, melon baller, or tablespoon measure, place dollops of the chocolate quinoa mixture into the prepared mini muffin tin openings or on the parchment lined baking tray. Sprinkle a couple of flakes of flaky salt on top if desired.
  5. Set the crisps: Place the crisps in the freezer for 30 minutes or in the refrigerator for about 1 hour to allow them to fully set and harden.
  6. Remove and store: After setting, gently run a knife around the edges to loosen the crisps from the muffin pan if used. Store the crisps with parchment paper between layers in the refrigerator or freezer. If making multiple batches in a mini muffin pan, remove crisps after about 15 minutes in the freezer and transfer them to a baking tray to finish setting before making the next batch.

Notes

  • Peanut butter is optional but adds a creamy texture and nutty flavor.
  • Flaky sea salt enhances the chocolate flavor with a subtle salty crunch.
  • You can use either a mini muffin pan or a parchment-lined tray to portion the crisps.
  • Ensure stirring between microwave intervals to avoid burning the chocolate.
  • Store crisps in the refrigerator or freezer to maintain their crunch and shape.
  • Adjust the cocoa percentage of chocolate based on sweetness preference.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, Snack
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/dark-chocolate-quinoa-crisps-recipe/