3-Ingredient Dark Chocolate Quinoa Crisps
Let Me Tell You Why I Love Making These Quinoa Crisps
Okay, you’ve got to hear this—last winter, when the school run had me wading through actual puddles of slush and my patience was melting faster than the snow, I discovered these 3-ingredient dark chocolate quinoa crisps. And honestly, my sanity returned (well, mostly). Quick, chocolaty, and with a crunch that almost drowns out kids arguing in the kitchen—what’s not to love? The best bit was when my littlest tried them, did that dramatic chef’s kiss, and declared me an actual genius. I’m not saying I’m due my Own TV show, but, you get the idea.
Why You’ll Want to Make These On Repeat
I make this recipe on days when the sweet tooth just won’t quit, but my will to bake is at about zero (so, Tuesdays?). The kids go nuts for anything with chocolate, but these crisps are my secret because they think it’s proper dessert, but I know I’m sneaking in a little wholesome crunch—shh. Plus, there’s barely any cleanup. Honestly, the worst part is waiting for them to cool, which, yes, sometimes I don’t (and then I burn my tongue all over again, will I ever learn?).
What You’ll Need (Not Much, Promise!)
- 3/4 cup (or a solid handful) puffed quinoa — I often swap in puffed rice when I’m out, still turns out grand.
- 200g dark chocolate (about 7 oz) — Anything above 70% cocoa if you want it rich, but I’ve used a cheap supermarket bar and no one’s noticed the difference.
- 1 to 2 teaspoons coconut oil — Or just skip it and melt the chocolate plain; my gran swore by adding a knob of butter instead. Actually, that works too… up to you!
Peculiar fact: my aunt once tried this with cocoa nibs instead of quinoa. Crunchy, yes. Delicious? Ehh, not really.
How I Throw These Crisps Together
- Melt the chocolate and coconut oil together. If you’re fancy you’ll use a double boiler (I mostly just microwave it in 30-second bursts, stirring in between). Don’t panic if it looks slightly separated at first—it always sorts itself with a good stir. Sometimes I taste here—just to be sure it’s, you know, chocolatey enough.
- Mix in the puffed quinoa gently until each bit’s got a lovely glossy coat. If it looks clumpy, that’s exactly right.
- Spoon little mounds onto a parchment-lined tray (roughly teaspoon blobs, but nobody’s counting). Flatten ’em a bit if you want proper discs, or leave them rugged. Rustic is in, right?
- Pop the tray in the fridge for about 30–40 minutes. Or the freezer, if you’re hangry and impatient like me—just don’t forget about them (I may have chipped a tooth on a frozen one once… yikes).
- Sneak one before anyone else gets to them, because they disappear fast. That’s not an official step, but it’s what I do.
My Hard-Earned Little Notes
- If the melted chocolate seizes, adding a splash more coconut oil usually brings it back. Or sometimes it just gets worse, in which case eat the chocolate and call it a day.
- I did try with honey as a sweetener once, but it made the crisps weirdly chewy. Stick with just the chocolate, trust me.
- Don’t worry about perfect shapes. Nobody ever notices.
If You’re Feeling Adventurous: Variations
- Added a pinch of flaky salt on top once. Wildly good, extra fancy.
- Sometimes I mix in a handful of toasted nuts, but then it’s not really 3 ingredients anymore, is it?
- One time I tried with white chocolate. Regret. Too sweet, didn’t set right, so just… maybe don’t.
- Next time I’m thinking of sprinkling a bit of orange zest. Could be magic! Maybe I’ll report back, if it works…
Do You Really Need Kit For This?
Honestly, a microwave-safe bowl and a spoon got me through this recipe for months. But if you do happen to have parchment paper, use it (nothing sticks then). Worst case? Use a bit of buttered foil. So, kit’s nice but not a deal-breaker.
Keeping Them Fresh (If They Last, That Is)
Pop the crisps in an airtight container, and they’ll stay happy in the fridge for up to a week. But truthfully, they’ve never survived longer than a day in my house. Kids, husbands, even the dog tried nicking one once (don’t worry, I stopped him).
How I Like To Serve and Eat These
We pile them into a bowl on family movie night, or I’ll sneak a couple into my afternoon cuppa (don’t tell the kids). At Christmas, I bundled a batch up in a recycled jar with a ribbon and suddenly I’m the thoughtful foodie friend. It’s a win all round.
Don’t Make These Classic Blunders (Like I Did…)
- Once, I rushed the cooling and tried to pry them off the tray too soon—crispy carnage! Let them set properly or they fall apart (and then you have to eat the bits, which is both good and bad…)
- I thought sprinkling lemon zest would zing them up. Um, no—too clashy. Stick with orange.
FAQ—Real Questions I’ve Actually Gotten
Can I use milk chocolate? For sure, if that’s your jam, but it’ll make them a fair bit sweeter; sometimes too sweet for my taste.
How do you get the quinoa to puff? I cheat and buy it pre-puffed from the health shop; trying to puff it at home just doesn’t go well for me (smoky kitchen, grumpy neighbors).
Are these gluten free? Yep, as long as you double-check your chocolate and quinoa labels—sometimes there’s random wheat lurking (so annoying, right?)
Can I double it? Good luck fitting that much onto one tray, but yes, the recipe doubles easy as pie. You might have to do it in two rounds, though.
Actually, random aside—these are fab with a little espresso if you’re an afternoon coffee person like me. Oh, and if you’re taking them to someone’s house, put them in a tin, not a bag… otherwise it’s just chocolate gravel by the time you arrive (speaking from experience. Oops).
Ingredients
- 1 cup dark chocolate chips (at least 70%)
- 1 cup cooked quinoa, cooled and dried
- 1 teaspoon coconut oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons chopped roasted nuts (optional)
- 1 tablespoon dried cranberries or raisins (optional)
- 1 tablespoon shredded coconut (optional)
Instructions
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1Line a baking sheet with parchment paper and set aside.
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2In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
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3Stir in vanilla extract and sea salt into the melted chocolate.
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4Fold in the cooked and dried quinoa, ensuring it is evenly coated. Add roasted nuts, dried fruit, or shredded coconut if using.
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5Drop spoonfuls of the mixture onto the prepared baking sheet, shaping into small discs or clusters.
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6Refrigerate for 30 minutes or until the chocolate is set. Enjoy immediately or store in an airtight container.
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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