Dark Chocolate Quinoa Treats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces dark chocolate (around 72% cacao works great)
02 -
½ cup peanut butter (you can skip this if you prefer)
03 -
3 cups puffed quinoa
→ For Topping
04 -
Flaky sea salt for sprinkling on top (Maldon salt is wonderful, but any flaky or kosher salt works)
# Instructions:
01 -
Line a baking sheet with parchment paper, or if you're using a mini muffin tin, give it a light spray with cooking spray so nothing sticks.
02 -
Put your dark chocolate and peanut butter together in a microwave-safe bowl. Heat it at 20% power for about 15 seconds, then take it out and give it a good stir. Keep repeating this process until everything's melted and smooth. Let it sit for a minute after the last round so it can finish melting completely, stirring until you get a nice silky texture.
03 -
If you'd rather use the stove, set up a double boiler by placing a heatproof bowl over a pot of gently boiling water. Add your chocolate and peanut butter, stirring constantly until everything melts together smoothly.
04 -
Once your chocolate mixture is perfectly melted, fold in the puffed quinoa and mix it really well so every little piece gets coated. Using a cookie scoop, melon baller, or just a regular tablespoon, portion out the mixture into your prepared mini muffin tin or onto your parchment-lined tray. Add a few flakes of salt on top of each one for that perfect sweet-salty combo.
05 -
Pop your tray in the freezer for about 30 minutes, or if you're not in a rush, the refrigerator for an hour. Once they're firm, run a knife gently along the edges to release them from the muffin pan if you used one.
06 -
Keep your chocolate crisps in the fridge or freezer with parchment paper layered between them so they don't stick together. If you're working in batches with a mini muffin pan, you can pull them out after 15 minutes in the freezer, move them to a baking sheet to finish setting, and start on your next batch.
# Notes:
01 -
Want to make chocolate bark instead? Just spread the whole mixture onto a parchment-lined baking sheet, let it chill until solid, then break it into rustic pieces.
02 -
Feel free to add sunflower seeds, pumpkin seeds, almonds, shredded coconut, or even pretzel pieces for extra crunch. Just remember to either use more chocolate or cut back on the quinoa a bit so everything stays nicely coated.
03 -
Using a mini muffin pan helps the crisps hold their shape better and look neater, while scooping onto a flat pan gives you more free-form clusters that spread out a bit.
04 -
If you have a sweet tooth, stir in a drizzle of honey, maple syrup, or agave into the melted chocolate. You could also use a chocolate with less cacao for a sweeter taste.