These chocolate quinoa crisps offer a delightful blend of crispy quinoa, rich dark chocolate, and creamy peanut butter, all topped with a sprinkle of flakey sea salt. Perfect as a freezer-ready treat, these crisps are an indulgent yet healthy snack that you can enjoy right from the freezer.
Why You’ll Love This Recipe
This recipe takes the concept of chocolate bark to a whole new level. The toasted quinoa adds a delightful crunch, while the dark chocolate provides a rich, smooth base. The peanut butter drizzle enhances the overall texture, and the flakey sea salt balances the sweetness with a savory kick. These crisps are easy to make and can be stored in the freezer for up to three months.
Ingredients
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1 cup quinoa
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1 ½ cups dark chocolate chips
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1 tbsp coconut oil
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2 tbsp peanut butter (or other nut butter)
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Flakey sea salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Toast the Quinoa: Spread quinoa on a baking sheet and toast in the oven, stirring periodically to prevent burning. Once golden and crispy, remove from the oven and set aside.
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Melt the Chocolate: In a microwave-safe bowl, heat the dark chocolate chips and coconut oil in short bursts, stirring after each, until completely melted.
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Combine: Add the toasted quinoa to the melted chocolate and mix until well coated.
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Form the Crisps: Spread the quinoa-chocolate mixture onto a parchment-lined baking sheet, pressing slightly to compress it.
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Add Toppings: Drizzle peanut butter over the chocolate and sprinkle with sea salt.
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Freeze: Place in the freezer for 1-2 hours or until fully set, then break into pieces.
Servings and Timing
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Servings: 12
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Preparation Time: 15 minutes
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Freezing Time: 1-2 hours
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Total Time: 1 hour 30 minutes
Variations
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Use Puffed Rice: If you don’t have quinoa, puffed rice or puffed amaranth can be used for a similar crispy texture.
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Different Chocolate: You can replace dark chocolate with milk or white chocolate, depending on your preference.
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Nut Butter Variations: Try almond butter, cashew butter, or sunflower seed butter for a different twist.
Storage/Reheating
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Storage: Store these crisps in an airtight container in the freezer for up to 3 months.
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Serving: Enjoy them straight from the freezer as a cold, crunchy treat!
FAQs
1. Can I use puffed quinoa instead of toasted quinoa?
Yes, puffed quinoa can be used for a lighter texture, though it won’t have the same crunch as toasted quinoa.
2. How can I ensure the chocolate doesn’t burn when melting?
Melt the chocolate in short intervals and stir frequently to avoid overheating.
3. Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter version of the crisps.
4. Is there a substitute for coconut oil in this recipe?
You can use any neutral oil, such as vegetable or canola oil, instead of coconut oil.
5. How thick should I spread the chocolate mixture?
Spread it to about ¼ inch thickness for the crisps to break apart easily once frozen.
6. Can I add nuts or dried fruit to these crisps?
Yes, feel free to add chopped nuts or dried fruit to the mixture for added texture and flavor.
7. Can I make these crisps ahead of time?
Yes, these crisps are perfect for making ahead and storing in the freezer for a ready-to-eat snack.
8. Can I use another type of nut butter?
Yes, almond butter, cashew butter, or tahini can be substituted for peanut butter.
9. How should I break the crisps once frozen?
Once the crisps are fully set, use your hands or a sharp knife to break them into bite-sized pieces.
10. Can I make these crisps without peanut butter?
Yes, you can omit the peanut butter or substitute it with any other nut butter.
Conclusion
Chocolate quinoa crisps are a fun, nutritious twist on traditional chocolate bark. The crispy quinoa adds texture, while the dark chocolate and peanut butter provide a perfect balance of sweet and savory. Freezer-friendly and easy to make, these crisps are a must-try treat for anyone looking for a delicious, crunchy dessert!
Print
Chocolate Quinoa Crisps
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These Chocolate Quinoa Crisps combine crispy quinoa, rich dark chocolate, and creamy peanut butter, topped with flakey sea salt for the perfect balance of sweet and savory. A freezer-friendly treat that’s easy to make and can be enjoyed straight from the freezer, these crisps are a delicious, crunchy snack that’s both indulgent and healthier.
Ingredients
1 cup quinoa
1 ½ cups dark chocolate chips
1 tbsp coconut oil
2 tbsp peanut butter (or other nut butter)
Flakey sea salt (for topping)
Instructions
Toast the Quinoa:
Spread quinoa in an even layer on a baking sheet. Toast in the oven at 350°F (175°C), stirring occasionally until golden and crispy, about 10-12 minutes. Remove from the oven and set aside.
Melt the Chocolate:
In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in short bursts, stirring after each, until fully melted and smooth.
Combine:
Add the toasted quinoa to the melted chocolate and stir until the quinoa is evenly coated with chocolate.
Form the Crisps:
Spread the quinoa-chocolate mixture onto a parchment-lined baking sheet. Press it down lightly to compress it into an even layer.
Add Toppings:
Drizzle peanut butter over the chocolate mixture and sprinkle with flakey sea salt.
Freeze:
Place the baking sheet in the freezer for 1-2 hours or until the mixture is completely set.
Break into Pieces:
Once set, remove from the freezer and break into bite-sized pieces.
Notes
Puffed Rice Substitute: If quinoa isn’t available, you can substitute puffed rice or puffed amaranth for a similar crispy texture.
Chocolate Variation: You can swap dark chocolate with milk or white chocolate for a different taste.
Nut Butter Variations: Use almond butter, cashew butter, or sunflower seed butter for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 1-2 hours
- Category: Dessert, Snack
- Method: Freezing, No-Bake
- Cuisine: American
