Dark Chocolate Quinoa Crisps (Print Version)
Crunchy chocolate-coated quinoa clusters with sea salt. Ready in 25 minutes.
# What You Need:
→ Crisps
01 - 1 cup cooked quinoa, thoroughly dried and cooled
02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1/4 tsp sea salt
→ Optional Add-Ins
04 - 2 tbsp chopped toasted nuts (almonds or hazelnuts)
05 - 2 tbsp shredded coconut
# How to Make It:
01 - Preheat oven to 340°F and line a baking sheet with parchment paper. Spread cooked, dried quinoa evenly on the sheet and bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in a heatproof bowl over a pot of simmering water using the double-boiler method, or microwave in 30-second bursts, stirring until smooth.
03 - Mix cooled, toasted quinoa into melted chocolate until well coated. Add sea salt and any desired add-ins.
04 - Drop heaping teaspoons of mixture onto a parchment-lined tray, shaping into small rounds. Space slightly apart.
05 - Refrigerate for 30 minutes, or until fully set and crisp.
06 - Enjoy immediately or store in an airtight container at room temperature for up to 1 week.
# Expert Hints:
01 -
- The impossible combination of protein-packed quinoa and indulgent chocolate actually works
- They come together in under 30 minutes but look like you spent hours perfecting them
02 -
- Damp quinoa is the enemy here, let it cool completely after cooking or the chocolate will seize
- These keep for a week at room temperature but they've never lasted that long in my house
03 -
- Work quickly once the quinoa hits the chocolate, it starts setting faster than you'd expect
- If your kitchen is warm, the chocolate might soften while you're shaping, just pop the tray in the fridge for a few minutes