Dark Chocolate Quinoa Crisps Recipe
Deliciously crunchy Dark Chocolate Quinoa Crisps combining rich 72% cacao dark chocolate with puffed quinoa for a nutritious and satisfying snack. Garnished with flaky sea salt for an added touch of elegance and flavor contrast, these crisps are perfect for a guilt-free treat that balances indulgence and health-conscious ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (melting and mixing time)
- Total Time: 1 hour 20 minutes (including setting time)
- Yield: Approximately 24-28 crisps depending on portion size 1x
- Category: Snack, Dessert
- Method: No-bake, Freezing
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 12 ounces dark chocolate (72% cacao)
- ½ cup peanut butter (optional)
Main Ingredient
- 3 cups puffed quinoa
Garnish
- Flaky salt (such as Maldon salt, kosher salt, or any flaky sea salt, for garnish, optional)
Instructions
- Prepare Baking Equipment: Line a baking sheet with parchment paper or spray a mini muffin tin with cooking spray depending on the method you prefer for shaping your crisps.
- Melt the Chocolate and Peanut Butter: In a microwave-safe bowl, combine dark chocolate and peanut butter. Microwave at 20% power for 15 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt chocolate and peanut butter using a double boiler by stirring over a pot of boiling water until smooth and combined.
- Mix in Puffed Quinoa: Once the chocolate mixture is melted and smooth, fold in the puffed quinoa carefully until all quinoa is evenly coated.
- Portion and Shape: Using a 1-2 tablespoon scoop, melon baller, or tablespoon measure, portion the chocolate quinoa mixture into the mini muffin tin or onto a parchment-lined baking tray into small mounds.
- Garnish: Sprinkle a few flakes of flaky salt on top of each portion for an added burst of flavor.
- Set the Crisps: Place the tray or muffin tin in the freezer for 30 minutes or the refrigerator for at least 1 hour to allow the crisps to harden and set completely.
- Remove and Store: When set, if using a muffin tin, slide a knife gently around the edges to release crisps. Store crisps in layers separated by parchment paper in the refrigerator or freezer to maintain freshness.
- Batch Preparation: If making multiple batches in a muffin tin, after 15 minutes in the freezer, remove the first batch to a tray to finish setting while preparing the next batch. Repeat until all chocolate is used.
Notes
- Using 72% cacao dark chocolate provides a rich flavor without excessive bitterness.
- Peanut butter is optional but adds a smooth, nutty flavor and creamy texture.
- Flaky salt enhances the chocolate flavor and adds a pleasant crunch contrast.
- The choice of freezing versus refrigerating depends on how fast you want the crisps to set.
- Store crisps in a cool environment to prevent melting and maintain crunchiness.
- To make the crisps vegan, ensure peanut butter and chocolate are vegan-certified.
Nutrition
- Serving Size: 1 crisp (approx. 15g)
- Calories: ninety six
- Sugar: 5g
- Sodium: 15mg
- Fat: 6.5g
- Saturated Fat: 3.8g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Dark chocolate crisps, quinoa snacks, healthy chocolate treat, gluten free chocolate snack, easy no bake dessert
Find it online: https://leofoster.com/dark-chocolate-quinoa-crisps-recipe/
