Craving a crunchy, chocolatey treat? These Chocolate Quinoa Crisps deliver the perfect mix of sweet and satisfying with a nutritious twist! With only 2 ingredients, they're so easy to make and irresistibly crisp.
These Chocolate Quinoa Crisps are the perfect balance of sweet, crispy, and satisfying! Made with puffed quinoa for an irresistible crunch, they’re a wholesome upgrade to your favorite store-bought treats. Whether you need a mid-day pick-me-up or a lunchbox-friendly snack, these bites will hit the spot.
If you like chocolate crunch bars or Undercover Quinoa, these will be your new favorite snack. They’re perfectly balanced, gluten-free, no bake, and SO FUN to eat!
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Ingredients
- Puffed Quinoa - for a delightful, crispy crunch and a boost of protein and fiber. If you can't find puffed quinoa at the store, make your own by toasting it on the stovetop until it pops.
- Dark chocolate - the glue holding the chocolate quinoa crisps together.
- Coconut oil - for melting.
- Nut butter - any nut butter will do, but the flavor adds a creamy contrast to the quinoa and chocolate.
- Optional mix-ins - nuts, seeds, dried fruit, coconut flakes.
Instructions
- In a microwave-safe bowl, melt dark chocolate and coconut oil.
- Pour into a large mixing bowl with the quinoa and mix-ins (if using).
- Use a rubber spatula to mix until quinoa is covered in chocolate.
- Spread the chocolate quinoa evenly over the a sheet pan lined with parchment paper.
- Drizzle the nut butter on top of the chocolate and sprinkle sea salt on top of the nut butter.
- Freeze for at least 30 minutes or until chocolate sets. Remove and break into pieces.
Pro-tip: Make sure the chocolate quinoa is spread out and compressed slightly, so everything sticks together after freezing. This helps you get the perfect crisp-like pieces once it’s set.
Substitutions
- Puffed quinoa - you can substitute puffed quinoa for puffed rice or amaranth for the same texture but a slightly different taste. Yo can also make your own puffed quinoa using regular quinoa and toasting it on the stovetop until it pops.
- Allergy-friendly - Sunbutter, WOWBUTTER, or Chickpea Butter or tahini can be used in place of peanut butter. Also be sure to use an allergy-safe chocolate like Enjoy Life.
- Dairy-free - most dark chocolates are dairy-free, but using an allergy-friendly chocolate, like Enjoy Life will ensure it has no dairy.
Variations
Want to make these chocolate quinoa crisps even MORE delicious? Look no further! This recipe is super versatile.
- Extra crunchy - adding chopped nuts or seeds gives you an extra crunch along with heart-healthy fats and protein!
- Sweet - use semi-sweet or milk chocolate if you want something sweeter. Adding dried fruit or a drizzle of maple syrup can also help sweeten the crisps.
- Spicy - if you like a hint of heat with your chocolate, add a sprinkle of sea salt and chili flakes.
Equipment
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
Storage
After the chocolate quinoa crisps set, break into pieces and frozen in a freezer safer bag or container for up to 3 months.
Top Tip
- Don't burn the chocolate. Microwave for 30 seconds, remove and stir. Continue microwaving in 10-15 second increments, stirring in between until completely melted.
- Make sure the chocolate quinoa is spread out and compressed slightly, so everything sticks together after freezing. This helps you get the perfect crisp-like pieces once it’s set.
FAQ
Chocolate quinoa crisps offer a satisfying crunch with a boost of protein, fiber, and essential nutrients from quinoa. Opting for dark chocolate and minimal added sugar makes them an even better choice for a balanced snack.
If your crisps aren’t holding together, it’s likely due to improper mixing, spreading or cooling. Make sure the chocolate fully coats the quinoa and spread them evenly before freezing. Allow the crisps to set completely in the freezer before breaking them apart.
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Ingredients
- 1 cup puffed quinoa
- ½ cup dark chocolate
- 1 teaspoon coconut oil
- 2 tablespoon Peanut butter, any nut butter will do
- Nuts, seeds, dried fruit, coconut flakes, optional mix-ins
Instructions
- In a small microwave-safe bowl, melt chocolate and coconut oil. Pour into a large mixing bowl with the puffed quinoa and any mix-ins (if using). Use a rubber spatula to mix until all the quinoa is covered in chocolate.
- Spread the chocolate quinoa evenly over the a sheet pan lined with parchment paper. Make sure all the quinoa is touching. Drizzle the nut butter on top of the chocolate. Freeze for at least 30 minutes or until chocolate sets.
Did you try this? Let us know!