If you’re looking for a snack that’s both delightfully crunchy and satisfyingly chocolatey, the Dark Chocolate Quinoa Crisps Recipe is about to become your new obsession. This treat combines the subtle nuttiness of puffed quinoa with rich, velvety dark chocolate, creating a gustatory experience that’s as wholesome as it is indulgent. Whether you’re craving something sweet after dinner or want a gourmet snack to energize your afternoon, these crisps deliver that perfect balance of texture and flavor, with just the right hint of salty sparkle on top.
Ingredients You’ll Need
The magic of this Dark Chocolate Quinoa Crisps Recipe comes down to a handful of simple yet essential ingredients, each bringing something unique to the table. From the deeply complex notes of dark chocolate to the airy crunch of puffed quinoa, every element works harmoniously
- 12 ounces dark chocolate (72% cacao recommended): Brings a rich, slightly bitter depth that cuts through the sweetness beautifully.
- ½ cup peanut butter (optional): Adds a creamy, nutty undertone and helps bind the mixture.
- 3 cups puffed quinoa: Provides a natural, satisfying crunch that makes these crisps addictive.
- Flaky salt (Maldon or kosher): Offers a perfect finishing touch, balancing sweetness and enhancing flavor.
How to Make Dark Chocolate Quinoa Crisps Recipe
Step 1: Prepare Your Workstation
Start by setting up your baking sheet with parchment paper or lightly greasing a mini muffin pan with cooking spray. This step is key to ensuring your crisps release easily after setting, making clean-up a breeze.
Step 2: Melt the Chocolate and Peanut Butter
Place the dark chocolate and peanut butter (if using) in a microwave-safe bowl. Microwave on 20% power for 15 seconds intervals, stirring each time until completely smooth and melted. Alternatively, use a double boiler on the stovetop to gently melt and blend the ingredients without burning. This slow melting preserves the luscious texture essential for coating the quinoa evenly.
Step 3: Incorporate the Puffed Quinoa
Once your chocolate and peanut butter mixture is silky smooth, fold in the puffed quinoa. Stir carefully and thoroughly, making sure every crispy grain is generously coated in glossy chocolate. This mix is where the magic begins to take shape.
Step 4: Portion and Set
Using a 1-2 tablespoon cookie scoop or melon baller, spoon the mixture into the prepared mini muffin pan or dollop portions onto parchment-lined baking trays. Sprinkle a few flakes of sea salt over each crisp to add that divine salty contrast. Place the tray in the freezer for 30 minutes or refrigerator for about an hour until the crisps harden perfectly.
Step 5: Remove and Store
Once set, gently slide a knife around the edges and pop the crisps out. Store them with parchment paper between layers in an airtight container inside the fridge or freezer to keep their fresh, crisp texture intact until you’re ready to enjoy.
How to Serve Dark Chocolate Quinoa Crisps Recipe
Garnishes
To elevate your Dark Chocolate Quinoa Crisps Recipe, think beyond just flaky salt. A tiny sprinkle of crushed toasted nuts like almonds or pistachios adds color and bursts of additional flavor, while a dash of edible gold dust or shredded coconut can make these crisps sparkle for special occasions.
Side Dishes
These crisps shine as a snack on their own but also pair wonderfully with fresh berries, a scoop of vanilla bean ice cream, or a dollop of whipped coconut cream. For adults, serving alongside a rich coffee or a glass of fruity red wine can create an indulgent treat moment that feels extra luxurious.
Creative Ways to Present
Try arranging these crisps on a wooden charcuterie board alongside nuts and dried fruits for an impressive dessert platter. Or, make mini dessert cups by layering crisps with Greek yogurt and fresh mint, creating a delightful contrast of crunchy and creamy textures.
Make Ahead and Storage
Storing Leftovers
Your Dark Chocolate Quinoa Crisps Recipe stays fresh for up to a week when stored in an airtight container in the refrigerator. Make sure to layer parchment paper between batches to prevent sticking and preserve their wonderful texture.
Freezing
If you want to keep these treats on hand for longer, freezing is an excellent option. Store them in a sealed container separated by parchment paper, and they’ll last up to two months. When properly frozen, flavor and crunch remain impressively intact.
Reheating
Since these crisps are enjoyed cold or at room temperature, reheating isn’t necessary. If they soften slightly after freezer storage, simply let them come to room temperature for 10-15 minutes before serving to fully enjoy their crisp texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will make the crisps sweeter and creamier, which some people prefer. Just be aware that it may alter the balance of flavors and reduce the slightly bitter complexity that dark chocolate provides in this recipe.
Is peanut butter necessary in this recipe?
The peanut butter is optional but highly recommended because it adds a lovely creaminess and helps bind the crisps together. If you have allergies or prefer nut-free snacks, you can omit it, though the texture may be a touch less cohesive.
Can I add other mix-ins to the crisps?
Definitely! Sunflower seeds, chopped nuts, shredded coconut, or even tiny pretzel bits make excellent additions. Just remember to adjust the quantity of chocolate or puffed quinoa accordingly so everything stays well-coated and holds together beautifully.
What is puffed quinoa, and where can I find it?
Puffed quinoa is quinoa that has been heated and expanded, creating a light, crunchy texture similar to puffed rice. You can usually find it in health food stores, specialty grocery stores, or online.
How long do Dark Chocolate Quinoa Crisps last?
Stored properly in refrigerator or freezer, these crisps stay good for up to one week in the fridge and up to two months in the freezer. Proper storage ensures they remain fresh and crunchy.
Final Thoughts
I can’t recommend the Dark Chocolate Quinoa Crisps Recipe enough if you want a snack that feels both indulgent and satisfying without being overly complicated. Each bite brings that joyful crunch paired with rich chocolate goodness, making it a perfect pick-me-up any time of day. Grab your ingredients, have some fun in the kitchen, and enjoy this delicious treat with friends or family — it’s sure to become a favorite in no time!
Print
Dark Chocolate Quinoa Crisps Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (setting time only)
- Total Time: 45 minutes
- Yield: 32 bites 1x
- Category: Dessert, Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
Dark Chocolate Quinoa Crisps are a deliciously crunchy and satisfying snack made with puffed quinoa coated in rich dark chocolate. These gluten-free treats combine the addictive texture of puffed grains with the smooth creaminess of melted chocolate and optional peanut butter, finished with a sprinkle of flaky salt for a perfect balance of sweet and salty flavors. Perfect for a quick snack or dessert, they are easy to prepare and can be made using a mini muffin pan or a flat baking tray.
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
- Prepare Baking Equipment: Line a baking sheet with parchment paper or spray a mini muffin tin with cooking spray, depending on your preferred method for shaping the crisps.
- Melting the Chocolate: Place the dark chocolate and peanut butter (if using) in a microwave-safe bowl. Microwave on 20% power for 15 seconds, then remove and stir. Repeat in short intervals until the chocolate is fully melted and smooth. Alternatively, melt the chocolate over a double boiler on the stovetop by placing a heatproof bowl over a pot of simmering water, stirring until melted and peanut butter is incorporated.
- Mix Chocolate and Quinoa: Once the chocolate mixture is melted, add the puffed quinoa and stir well to coat evenly.
- Portion the Mixture: Using a cookie scoop, melon baller, or tablespoon, portion the chocolate-quinoa mixture into the prepared mini muffin pan cavities or onto the parchment-lined baking sheet, depending on your preparation choice.
- Add Salt and Set: Sprinkle a couple flakes of flaky salt on top of each portion, if desired, then place the pans in the freezer for 30 minutes or in the refrigerator for 1 hour to allow the crisps to set completely.
- Remove and Store: When set, carefully slide a knife around the edges to release the crisps if using a muffin pan. Store them layered between sheets of parchment paper in the refrigerator or freezer to maintain freshness.
- Batch Tip: If making multiple batches using the mini muffin pan, remove the crisps after 15 minutes in the freezer to a baking tray to finish setting while preparing the next batch, repeating until all the chocolate is used.
Notes
- Make Chocolate Bark: Spread the chocolate-quinoa mixture evenly on a parchment-lined baking sheet, chill until firm, then break into irregular pieces for a bark style treat.
- Boost the Crunch: Add texture by mixing in sunflower seeds, pumpkin seeds, almonds, shredded coconut, or pretzels. Adjust the quantity of chocolate or quinoa to maintain coating balance.
- Muffin Pan vs Flat Pan: Muffin pans yield neat, portioned shapes while flat pans let the crisps spread and become a bit more rustic in appearance.
- For Sweeter Flavor: Incorporate honey, maple syrup, or agave into the chocolate and peanut butter mixture or choose chocolate with a lower cacao percentage.
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