Quinoa Chocolate Crisps

Dark chocolate quinoa bark shown in jar on gray backdrop with red and white packaging to use to give as gifts.

If you’re craving something sweet, Dark Chocolate Quinoa Crisps are a great snack. Puffed quinoa is a bit like Rice Krispies or puffed rice, giving these an addictive crunch that’s satisfying to snack on.

Prep Time 15

Set time 30

Total Time 45

Servings bites

Calories 97kcal

Ingredients

▢ 12 ounces dark chocolate I used 72% cacao.
▢ ½ cup peanut butter optional
▢ 3 cups puffed quinoa
▢ Flaky salt for garnish, optional I really like Maldon salt but you can use any flaky sea salt or kosher salt

Instructions

Prepare a baking sheet with parchment paper or spray a mini muffin tin with cooking spray depending on the method you choose.

Melting the chocolate

Place chocolate and peanut butter in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat as needed until the chocolate has melted and then remove. Allow chocolate mixture to stand for a minute or so until it is completed melted and is smooth. You may need to stir to create a smooth consistency.
12 ounces dark chocolate, ½ cup peanut butter
If you are using the stovetop, it is best to melt the chocolate in a pan placed on top of a boiling pot of water (double boiler). Stir the chocolate until it is melted and the peanut butter is mixed into the melted chocolate.

Mixing the chocolate

Once the chocolate is melted add the popped quinoa to the chocolate and mix well. Use a 1-2 tablespoon cookie scoop, melon baller, or tablespoon measure to portion the chocolate into the openings of a sprayed mini muffin pan or into portions on a parchment lined baking tray. Sprinkle a couple flakes of salt on top and place in the freezer for 30 minutes or refrigerator for an hour to allow them to set.
3 cups puffed quinoa, Flaky salt
When ready, slide a knife on one side to pop them out of the muffin pan. Store them with parchment paper between the layers in the refrigerator or freezer.
If you are making in batches in a mini muffin pan, you can remove them from the pan after about 15 minutes in the freezer. Transfer them to a baking tray and let them finish setting up. Make the next batch and repeat until you’ve used all the chocolate.

Notes

Make Chocolate Bark: Spread the chocolate mixture on a parchment-lined baking sheet, chill until set, then break into pieces.
Boost the Crunch: Add sunflower seeds, pumpkin seeds, almonds, coconut, or pretzels for extra texture. If adding more ingredients, either increase the chocolate or reduce the popped quinoa to ensure even coating.
Muffin Pan VS Flat Pan: Both work well but the muffin pan holds the quinoa crisps together making a neater shape. They will spread out a bit more if you scoop them onto a flat pan.
Sweeter Flavor: If you want a sweeter flavor you can add a bit of honey, maple syrup, or agave to the chocolate and peanut butter mixture. You can also use a lower percentage of cacao for a sweeter flavored chocolate.

Nutrition