Chocolate Quinoa Crisps: My Go-To Crunchy Chocolate Treat
Let Me Tell You About Chocolate Quinoa Crisps…
You know those days when you desperately want to snack on something crunchy and chocolatey, and you end up staring into the fridge hoping chocolate will just appear? Well, that’s more or less how Chocolate Quinoa Crisps became my saving grace. I started making these during my short (and spectacularly failed) attempt to eat fewer sweets, figuring at least a little protein would justify the indulgence. Spoiler: The diet didn’t stick, but this recipe sure did. Honestly, the first time I made these I almost burned the quinoa because I got distracted watching an old episode of The Great British Bake Off. Classic me.
Why I Keep Coming Back to This
I make this recipe when I want to feel like I’m doing something fancy for my family but really just want a snack I can munch straight from the jar. My kids go bonkers for these—especially when I add a sprinkle of sea salt (which, by the way, makes me feel extremely cheffy). If I’m being real, these are also my go-to treat for those midweek slumps when the only thing that’ll motivate me is chocolate with a crispy twist. Also, I’ve definitely ruined a batch before by using too much coconut oil; learn form my mistake!
Everything You’ll Need (Give or Take)
- 1 cup cooked quinoa (sometimes I just use the leftovers form last night’s dinner—no shame)
- 200g dark chocolate, chopped (any chocolate works, but my grandmother used to insist on the expensive stuff—honestly, whatever you grab from the shop is fine)
- 1 tablespoon coconut oil (or a big spoonful of butter if you ran out, which has happened to me more than once)
- Pinch sea salt (or regular salt—sometimes I’m too lazy to crush the fancy kind)
- Optional: chili flakes, toasted nuts, flaked coconut, dried fruit (I generally add whatever is getting old in my cupboard)
How I Throw These Together
- Rinse the cooked quinoa under cold water (unless you’re using leftovers—just skip that; I’m a bit lazy).
- Spread the quinoa out on a baking tray. Roast at 180C (350F) for about 15-20 minutes, shaking it halfway through. Don’t worry if it looks a bit uneven at this point—it crisps up eventually.
- While the quinoa is cooling, melt your chocolate with the coconut oil. Microwave for short bursts or use a saucepan over low heat. This is honestly where I usually sneak a taste, just checking for…quality.
- Tip the cooled, crispy quinoa into the melted chocolate. Add a good pinch of salt and any extras you fancy.
- Spoon (or pour, if it gets runny) the mixture onto a parchment-lined tray. I usually make rough clusters but you can do one big slab and break it up later. Both work.
- Let it set for at least an hour in the fridge (or the freezer if you’re impatient like me). Don’t panic if it’s a bit lumpy, that’s just extra crunch.
Stuff I Wish I’d Known
- If the quinoa is even a little bit wet, it’ll go soggy in the chocolate (ask me how I learned that—just really, don’t skip the roasting part).
- I sometimes over-melt the chocolate and it gets odd, but honestly, once it mixes with the quinoa, nobody notices. Unless they’re a chocolate snob.
- Toasted coconut is really good, but once it burned and my house smelled like a campfire for days. Maybe stick with nuts if you’re unsure.
Crazy Variations (and One Epic Fail)
- I tried adding a generous glug of maple syrup—too sweet, won’t bother again.
- Chopped dried cherries were a surprise hit (kinda chewy, and a bit tart—trust me!).
- White chocolate instead of dark? It didn’t set right for me. If you crack the code, let me know!
Gadgets n’ Workarounds
You only really need a tray and something to melt chocolate with; but if you don’t have baking paper, I’ve totally used foil (bit annoying when it sticks, though). And if you don’t have a microwave, old-school saucepan does the job, just stir more often.
How (Not) to Store These
Honestly, these barely last a day at my place. But technically, they’re fine in an airtight box on the counter for three days, maybe the fridge if it’s hot out. They’re not really freezer-friendly—the chocolate gets weird—but in theory, you could try it. Serious Eats has a whole guide on chocolate storage that’s super nerdy but interesting.
How We Like to Eat ‘Em
Big clusters with a strong cup of coffee is kind of my thing. My partner crumbles them on top of yogurt (which I thought was weird—until I tasted it). Sometimes, we even crush them over vanilla ice cream after dinner.
Pro Tips (Learned the Hard Way)
- Don’t skip roasting the quinoa—otherwise, it’s chewy, and not in a good way. I once tried to shortcut and, well, never again.
- If you pour the chocolate mixture before letting the quinoa cool, it goes soft. Wait, even if you’re impatient!
- Actually, I now avoid overloading with chunky extras because it doesn’t hold together properly.
Your Questions, Answered—Because Yes, I’ve Heard Them All
Can I use pre-cooked quinoa from the shop?
You can! But make sure it’s not packed in brine or anything weird – rinse and dry really well before toasting.
What’s the best chocolate?
Whatever makes you happy. I mostly use 70 percent dark but you do you, mate.
Why is my chocolate not setting?
Probably too much oil, or your room’s just a bit warm – pop them in the fridge for a bit.
Is it gluten free?
Quinoa is, but double-check your extras (and the chocolate, if you’re super strict). Here’s a detailed writeup if you want to geek out: Gluten Intolerance Group’s FAQ.
How crunchy are these?
If you roast the quinoa properly—hella crunchy. If not, you sort of get a chocolate porridge. Not ideal.
Anyways, that’s my spiel about Chocolate Quinoa Crisps. If you make them, let me know if your batch makes it past day one; I’m still waiting on someone to say yes.
Ingredients
- 1 cup puffed quinoa
- 200 g dark chocolate (about 7 oz), chopped
- 2 tbsp coconut oil
- 1/3 cup chopped almonds
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup dried cranberries, chopped
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2In a heatproof bowl, melt the dark chocolate and coconut oil together over a double boiler or in short intervals in the microwave, stirring until smooth.
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3Stir in the vanilla extract, puffed quinoa, chopped almonds, shredded coconut, and dried cranberries. Mix gently until everything is evenly coated.
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4Drop spoonfuls of the mixture onto the prepared baking sheet, shaping into small rounds. Sprinkle each with a pinch of sea salt.
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5Refrigerate for at least 30 minutes or until crisps are set. Enjoy chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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