3-Ingredient Dark Chocolate Quinoa Crisps Recipe
Introduction
These 3-Ingredient Dark Chocolate Quinoa Crisps are a simple, delightful treat combining crunchy puffed quinoa with rich dark chocolate. Ready in minutes with no baking required, they make a perfect snack or party bite for any chocolate lover.
Ingredients
- 1 cup puffed quinoa
- 1½ cups dark chocolate chips or chopped chocolate bar
- Optional: 1 tablespoon coconut oil (for smoother texture)
Instructions
- Step 1: Melt the dark chocolate using a double boiler or microwave in 30-second bursts, stirring well between each until smooth and glossy. If using coconut oil, stir it in now to create a silkier texture and help the chocolate coat the quinoa evenly.
- Step 2: Fold the puffed quinoa into the melted chocolate, stirring thoroughly to coat every grain with chocolate, forming a crunchy, glossy mixture.
- Step 3: Drop spoonfuls or cookie scoops of the mixture onto a parchment-lined tray. Shape into tight domes or leave jagged for a homemade look.
- Step 4: Refrigerate the tray for about 30 minutes or until the crisps are firm to the touch.
- Step 5: Once set, transfer the crisps to an airtight container. Store in the fridge for a snappy texture or at room temperature for a softer bite.
Tips & Variations
- Use a high-quality dark chocolate with at least 70% cocoa for richer flavor.
- Add a pinch of sea salt to the melted chocolate for a sweet-salty contrast.
- Try mixing in chopped nuts or dried fruit for added texture and taste.
- For dairy-free crisps, ensure your chocolate and optional coconut oil are vegan-friendly.
Storage
Store these crisps in an airtight container in the refrigerator for up to two weeks to maintain their crisp texture. If you prefer them softer, keep them at room temperature for a few days. Before serving, let refrigerated crisps sit at room temperature for a few minutes for a less firm bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other grains instead of puffed quinoa?
Yes, puffed rice or millet can be good substitutes, though the texture may vary slightly.
Do I have to use coconut oil?
No, coconut oil is optional. It helps create a silkier chocolate coating but the recipe works well without it.
Print3-Ingredient Dark Chocolate Quinoa Crisps Recipe
These 3-Ingredient Dark Chocolate Quinoa Crisps are a simple, no-bake treat combining the crunch of puffed quinoa with silky dark chocolate. Perfect for a quick snack or an elegant dessert, these crisps provide a delightful balance of texture and rich chocolate flavor with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Approximately 20 crisps 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup puffed quinoa
- 1½ cups dark chocolate chips or chopped dark chocolate bar
- Optional: 1 tablespoon coconut oil (for smoother texture)
Instructions
- Melting the Chocolate: Start by melting the dark chocolate using a double boiler or the microwave. If using the microwave, heat in 30-second bursts, stirring well between each until the chocolate is smooth and glossy. If including coconut oil, stir it into the melted chocolate to achieve a silkier texture that will help coat the quinoa evenly.
- Combining Ingredients: Fold the puffed quinoa into the melted chocolate mixture, stirring thoroughly so that each piece of quinoa is fully coated with chocolate, resulting in a crunchy, glossy mixture.
- Shaping the Crisps: Using a spoon or cookie scoop, drop small mounds of the chocolate-quinoa mixture onto a parchment-lined tray. Shape these mounds into tight domes or leave them with a more rustic, jagged look for a homemade feel.
- Setting the Crisps: Place the tray in the refrigerator and allow the crisps to set for about 30 minutes, or until they are firm to the touch.
- Storage: Once the crisps have set, transfer them to an airtight container. Store in the fridge to maintain a snappy texture or at room temperature if you prefer a softer bite.
Notes
- Use dark chocolate with at least 70% cocoa for a richer flavor and less sugar.
- Coconut oil is optional but helps give the crisps a silkier texture and better coating.
- Ensure the crisps are fully cooled before storing to avoid sticking.
- These crisps can be stored in an airtight container for up to one week in the fridge.
- For variation, consider adding a pinch of sea salt or a sprinkle of crushed nuts on top before setting.
Keywords: dark chocolate, quinoa, no-bake dessert, chocolate crisps, puffed quinoa snack
