Dark Chocolate Quinoa Crisps

Dark Chocolate Quinoa Crisps are light, crunchy treats made by combining crispy puffed quinoa with rich, smooth dark chocolate. With just a handful of wholesome ingredients, these little bites are perfect when I want a guilt-free snack or a quick hit of something sweet and satisfying.

Why You’ll Love This Recipe

I love how these crisps hit that perfect balance between indulgent and nutritious. The puffed quinoa gives them an airy, crisp texture, while the dark chocolate makes them feel like a real treat. They’re naturally gluten-free, easy to store, and endlessly snackable—ideal for meal prep, lunchboxes, or dessert without the sugar crash.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puffed quinoa (store-bought or homemade)

• Dark chocolate (chopped or chips, at least 70% cocoa)

• Coconut oil (optional, for smoother melting)

• Sea salt (optional, for sprinkling)

• Optional mix-ins: chopped nuts, dried fruit, shredded coconut, or chia seeds

Directions

1. I line a baking sheet with parchment paper or prep a mini muffin tin for portioned rounds.

2. I melt the dark chocolate and coconut oil (if using) in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.

3. I stir in the puffed quinoa and any mix-ins, making sure everything is well coated in chocolate.

4. I drop spoonfuls of the mixture onto the parchment or into muffin cups, gently flattening if needed.

5. I sprinkle the tops with sea salt and place the tray in the fridge or freezer to set for about 20–30 minutes.

6. Once firm, I store them in an airtight container in the fridge.

Servings and timing

This recipe makes about 12–15 crisps, depending on size. It takes 10 minutes to prep and about 30 minutes to chill—ready in under 45 minutes.

Variations

Sometimes I swirl in a spoonful of peanut butter or almond butter with the chocolate before mixing. I’ve also made them with white or milk chocolate, or added orange zest for a citrusy twist. For extra crunch, I mix in pumpkin seeds or toasted coconut flakes.

storage/reheating

I store the crisps in an airtight container in the fridge for up to 2 weeks or freeze them for up to 2 months. They stay crisp and delicious straight from the fridge—no reheating needed.

FAQs

What is puffed quinoa?

Puffed quinoa is quinoa that has been popped like popcorn. It’s light and crispy, and I either buy it ready-made or puff it myself in a hot dry pan.

Can I use regular cooked quinoa?

No, cooked quinoa won’t work here—it needs to be puffed and dry to get that light, crispy texture.

Is this recipe vegan?

Yes, if I use dairy-free dark chocolate and skip any animal-based mix-ins, it’s fully vegan.

Can I make them sweeter?

If I want them sweeter, I use semi-sweet chocolate or stir in a touch of maple syrup before setting the crisps.

How do I puff quinoa at home?

I heat a dry pan over medium-high heat and add a few tablespoons of dry quinoa at a time, shaking the pan until it pops and turns golden. I let it cool before using.

Conclusion

Dark Chocolate Quinoa Crisps are a healthy, crave-worthy snack that’s as easy to make as it is to eat. With just a few ingredients and no baking required, I can whip up a batch anytime I want something crisp, chocolatey, and just a little bit fancy. They’re the kind of treat I don’t feel guilty about enjoying—and I always go back for seconds.