Quinoa Chocolate Crisps
A delightful guilt-free snack, these clusters of crunchy puffed quinoa are enveloped in creamy melted dark chocolate, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 12 ounces dark chocolate Can substitute with milk chocolate if preferred.
- ½ cup peanut butter Optional for added creaminess. Can substitute with almond butter or sunflower seed butter.
- 3 cups puffed quinoa
- Flaky salt For garnishing.
Instructions
Preparation
- Prepare a baking sheet lined with parchment paper or spray a mini muffin tin with cooking spray.
- In a small saucepan, melt the dark chocolate over low heat, stirring frequently until it becomes smooth.
- If using peanut butter, mix it into the melted chocolate until fully blended.
- Remove the saucepan from heat, and gently fold in the puffed quinoa until it is evenly coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet or muffin tin, shaping them into little clusters.
- Finish by sprinkling with flaky salt if desired.
- Allow the crisps to cool completely, about 30 minutes at room temperature or pop them into the fridge to speed up the process.
Notes
To keep your Quinoa Chocolate Crisps fresh, store them in an airtight container at room temperature for up to a week. Refrigeration extends freshness; let sit at room temperature before serving. Freezing is also an option, but allow some time for them to set again after thawing.