Quinoa Chocolate Crisps Snack (Print Version)
# Ingredients:
→ Base
01 -
340 grams dark chocolate (72% cacao)
02 -
120 grams peanut butter (optional)
03 -
90 grams puffed quinoa
→ Finishing
04 -
Flaky sea salt, for garnish (optional)
# Instructions:
01 -
Line a baking sheet with parchment paper or coat a mini muffin tin lightly with cooking spray.
02 -
Combine dark chocolate and peanut butter (if using) in a microwave-safe bowl. Microwave at 20% power for 15 seconds, then stir. Repeat until fully melted and smooth. Alternatively, melt using a double boiler over simmering water, stirring until combined.
03 -
Add puffed quinoa to the melted chocolate mixture and fold gently to ensure complete coating.
04 -
Using a 1–2 tablespoon scoop or spoon, portion the mixture into the prepared mini muffin tin or drop onto the lined baking sheet. Immediately sprinkle with flaky sea salt, if desired.
05 -
Place the tray or tin in the freezer for 30 minutes or in the refrigerator for 1 hour until fully set.
06 -
Carefully loosen crisps from the tin using a thin knife, if needed. Store with parchment paper between layers in an airtight container in the refrigerator or freezer.
# Notes:
01 -
For extra crunch, include seeds, nuts, coconut, or pretzels, adjusting the chocolate-to-quinoa ratio accordingly.
02 -
To create chocolate bark, spread the mixture in a thin layer on parchment, chill, and break into shards.
03 -
For a sweeter result, stir in honey, maple syrup, or agave syrup while melting the chocolate.
04 -
Using a mini muffin pan yields compact, uniform bites, while a baking tray creates a rustic appearance.