Just 3 Ingredients: Chocolate Quinoa Crisps!
The Recipe I Make When Chocolate Calls My Name
You know those days when you just can’t decide if you want something healthy or something that just *feels* like a treat? Well, that’s pretty much how Chocolate Quinoa Crisps became a staple in my kitchen (honestly, they’re my answer to both). The first time I made these, it was on a random Tuesday when the post-lunch slump hit and all I had on hand was leftover cooked quinoa from last night’s dinner, one lonely chocolate bar, and a baggie of coconut hiding in the back of the pantry. These crisps were born out of pure necessity, and dare I say, a bit of pantry bingo. Never thought I’d be the type to wax poetic about quinoa, but here we are.
Odd confession: the first batch was, well, weirdly chewy. Thought those little crunchy bits would never come, but by the third attempt, it was a proper revelation. Now, this recipe is like that old friend who always shows up just when you need them—unexpected, often slightly messy, and always welcome.
Why You’ll Love These (Or At Least, Why I Do!)
I make this when I just want to feel like I’ve done something vaguely healthy, you know? My family actually asks for these, which cracks me up because they have all the complexity of toast (maybe less, honestly). Sometimes I sneak a few into snacks for movie night, and everyone thinks I’m some kind of kitchen wizard. Plus (real talk), it’s one of the rare recipes that doesn’t make a big mess—which is always good, because who’s got time to clean extra dishes? I’ve even made these for those last-minute holiday treats… as long as I don’t burn the chocolate (done that, not fun; my kitchen smelled like a roasted shoe).
What You’ll Need: Ingredients (With Some Swappin’)
- 1 heaping cup cooked, cooled quinoa (if you’ve got leftover, use it! Once I even used tri-color quinoa which looked kind of fun—tasted the same)
- 150g (or about 1 regular bar) good dark chocolate—though, my grandmother always swore by milk chocolate Hershey bars; honestly, any brand will do! I’ve used chocolate chips in a pinch. White chocolate once too, but I wouldn’t shout about it.
- 1/2 cup shredded coconut (unsweetened or sweetened; I never really see a difference, probably just me. You could try slivered almonds instead, or skip it entirely if you don’t like coconut – just add a tad more quinoa for balance.)
How I Throw It All Together (With Personal Chaos)
- Melt your chocolate: Pop it into a microwave-safe bowl and zap it for about 30 seconds. Stir, repeat in little bursts till it’s smooth. You can use the stovetop with a double boiler if you’re feeling fancy (or, more like me, if your microwave is full of last night’s reheated pasta). Don’t stress if it looks a bit thick initially; once you stir in the quinoa, it smooths out nicely.
- Add quinoa and coconut: Pour in your quinoa and coconut with a flourish. Mix until all the quinoa is coated. This is where I usually sneak a taste, which almost always results in chocolate on my shirt somehow.
- Plop out little clusters: Either line a baking sheet with parchment or, if you’ve run out (guilty…), just use a greased plate. Spoon out bite-sized mounds—honestly, mine are never the same size and nobody seems to complain.
- Let ‘em set: Pop the tray into the fridge for 20–30 minutes, or until you can pick up the crisps without them falling apart. If you’re impatient (hi, kindred spirit), the freezer is faster. Though, the texture’s a bit crunchier, which I like.
Things I Figured Out After Ruining a Few Batches
- Your quinoa must be cool and as dry as you can get it—not sure why but warm quinoa = chocolate soup.
- If you skip the parchment paper, it sticks, and you’ll be prying chocolate off the dish with a spatula. Annoying, but not tragic.
- Don’t use super dark (85%+) chocolate unless you like it a bit bitter. I tried it, but honestly it wasn’t for me.
Variations I’ve Actually Tried (Some Good, One Not So Much)
- Add orange zest—oh man, this was surprisingly awesome. Tastes almost like a fancy truffle.
- Mix in a handful of dried cherries for a tart twist (kids weren’t fans, but I liked it).
- Once, on a dare, I tossed in some salted peanuts. Good! But with raisins? Absolutely not; it just got weirdly chewy.
What You’ll Need—And What I Use if I’m Missing Stuff
- Mixing bowl. If you’ve only got a cereal bowl, that works (though be prepared for a bit of overflow; the more, the messier).
- Spoon or spatula. I’ve done this with my hands—super messy, but kinda fun.
- Baking sheet lined with parchment. In a pinch, a plate in the fridge is totally fine.
- Microwave or stovetop. No microwave? Use a saucepan over low heat, but keep an eye on it—burned chocolate smells like heartbreak.
How I (Try to) Store Them
You’ll want to store these crisps in an airtight container in the fridge. Technically, they’ll last about a week. Realistically though, in my house it never lasts more than a day—someone always finds my hiding place, which I still think is pretty rude! If you forget them in the fridge, they do get a bit too hard, but 5 minutes on the counter softens things up just right.
How We Eat Them (And Odd Suggestions)
I mostly just grab one as a snack, but my partner likes crumbling them over yogurt for breakfast (I know, right?). And, weirdly, they go great with a cup of coffee. We even served them at a family BBQ once—my cousin claimed they taste better cold, which is… probably true. Sometimes I serve them with homemade hot cocoa for a super chocolatey treat. If you’re feeling wild, a drizzle of peanut butter on top. Maybe not for the fancy dinner party, but who cares?
Lessons I Learned the Hard Way
- I once tried rushing the cooling stage and ended up with mushy blobs—don’t bother, just be patient.
- Actually, I find it works better if you use tongs to lift off the crisps; fingers make a mess (unless, like me, you’re fine with licking them clean).
- Letting the quinoa cool properly is not optional, unless you want to start over.
People Have Actually Asked Me…
- Does it matter what kind of quinoa? Good question! I usually use white or red, whatever’s in the cupboard. Sometimes I use the tri-color because it looks nice, but taste-wise, no big difference.
- Can I make this with uncooked quinoa? Erm, don’t do it. Tried once (by accident) and almost broke a tooth.
- Anything else I can toss in? Totally. Nuts, seeds, dried fruit—whatever you fancy. Though if you add too many extras, the clusters don’t stick together as nicely.
- Is this gluten-free? Yep! As long as your ingredients are, but double-check chocolate labels. (I always forget then have to check at the last minute.)
- Where did you learn this? Um, bits and pieces form Cookie and Kate and random YouTube videos. Then lots of guessing-and-tasting.
- How many does it make? About a dozen-ish, depending. Or fewer if you’re taste-testing along the way; I usually lose a few that way!
And there you go—chocolate quinoa crisps with hardly any fuss and with ingredients you probably have lurking in your kitchen. Who knew three things could feel so fancy? Honestly, give it a whirl—worst case, you get to eat the evidence.
Ingredients
- 1 cup puffed quinoa
- 1 1/2 cups dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional, such as almonds or hazelnuts)
- 2 tablespoons dried cranberries (optional)
- 1 tablespoon cocoa nibs (optional for extra crunch)
Instructions
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1Line a baking tray with parchment paper and set aside.
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2In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 20-second intervals, stirring each time, until melted and smooth.
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3Stir in vanilla extract and sea salt into the melted chocolate mixture.
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4Add puffed quinoa to the chocolate mixture and stir until evenly coated. Fold in the chopped nuts, dried cranberries, or cocoa nibs if using.
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5Drop spoonfuls of the mixture onto the prepared baking tray, forming small rounds.
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6Refrigerate for about 15 minutes or until crisps are 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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