3-Ingredient Dark Chocolate Quinoa Crisps Recipe
These 3-Ingredient Dark Chocolate Quinoa Crisps are an easy, no-bake treat combining crunchy puffed quinoa with rich dark chocolate. Perfect for a quick snack or a healthy dessert, they offer a delightful texture and deep chocolate flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: About 20 crisps 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup puffed quinoa
- 1½ cups dark chocolate chips or chopped chocolate bar
- Optional: 1 tablespoon coconut oil (for smoother texture)
Instructions
- Melt the chocolate: Begin by melting the dark chocolate using a double boiler or microwave in 30-second bursts, stirring thoroughly between each until smooth and glossy. If using, stir in the coconut oil now to create a silkier texture and help the chocolate coat the quinoa evenly.
- Combine with quinoa: Fold the puffed quinoa into the melted chocolate, stirring well to ensure every grain is coated in the glossy chocolate mixture.
- Form the crisps: Using a spoon or cookie scoop, drop small mounds of the chocolate-quinoa mixture onto a parchment-lined tray. Shape them into tight domes or leave them slightly rustic and jagged for a homemade look.
- Set in fridge: Place the tray into the refrigerator and let the crisps chill for about 30 minutes, or until they are firm to the touch.
- Store and serve: Once firm, transfer the crisps to an airtight container. Store in the fridge for a crisp texture or at room temperature for a softer bite.
Notes
- Use coconut oil to achieve a smoother, silkier chocolate coating.
- These crisps are best stored in an airtight container to maintain freshness.
- For a vegan version, ensure the dark chocolate is dairy-free.
- Adjust the size of the crisps based on your preference for snack portions.
Keywords: dark chocolate quinoa crisps, no bake chocolate snack, puffed quinoa treats, easy chocolate crisps, healthy chocolate snack
