Dark Chocolate Quinoa Crisps (Print Version)
Crunchy quinoa clusters coated in rich dark chocolate for a satisfying gluten-free treat.
# What You Need:
→ Crisps
01 - 1 cup cooked quinoa, thoroughly dried and cooled
02 - 7 oz dark chocolate (70% cocoa or higher), chopped
03 - 1/4 tsp sea salt
→ Optional Add-Ins
04 - 2 tbsp chopped toasted nuts such as almonds or hazelnuts
05 - 2 tbsp shredded coconut
# Preparation Steps:
01 - Preheat oven to 340°F and line baking sheet with parchment paper. Spread cooked, dried quinoa evenly on sheet and bake for 15 minutes, stirring once halfway, until dry and crisp. Let cool completely.
02 - Place chopped dark chocolate in heatproof bowl over pot of simmering water using double-boiler method or microwave in 30-second bursts, stirring until smooth.
03 - Mix cooled, toasted quinoa into melted chocolate until well coated. Add sea salt and any desired add-ins such as toasted nuts or shredded coconut.
04 - Drop heaping teaspoons of mixture onto parchment-lined tray, shaping into small rounds. Space slightly apart.
05 - Refrigerate for 30 minutes or until fully set and crisp.
06 - Enjoy immediately or store in airtight container at room temperature for up to 1 week.
# Expert Advice:
01 -
- They take about five minutes of active work but taste like something from a fancy chocolate shop
- The texture combination is strangely satisfying and impossible to stop eating
02 -
- Damp quinoa will seize your chocolate into a gritty, sad mess
- The crisps keep their texture perfectly at room temperature for a whole week
03 -
- Make a double batch because they disappear faster than you'd expect
- Work quickly once the chocolate meets the quinoa before it starts setting