Ingredients
- 1 cup puffed quinoa (store-bought or homemade)
- 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
- 1 tbsp coconut oil (optional, for smoother melting)
- Sea salt (optional, for sprinkling)
- Optional mix-ins: 1/4 cup chopped nuts, dried fruit, shredded coconut, or chia seeds
Instructions
- Line a baking sheet with parchment paper or prepare a mini muffin tin with liners.
- Melt 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.
- Stir in puffed quinoa and any desired mix-ins until evenly coated.
- Spoon the mixture onto parchment or into muffin cups, flattening slightly if needed.
- Sprinkle with sea salt, if using.
- Chill in the fridge or freezer for 20–30 minutes until set.
- Store in an airtight container in the fridge.
Notes
- Swirl in peanut or almond butter for added flavor.
- Use white or milk chocolate for a different twist.
- Add orange zest, pumpkin seeds, or toasted coconut for variety.
- Store in the fridge for up to 2 weeks or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack, Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 crisp
- Calories: 110
- Sugar: 6g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
