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

Scale

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)

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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.