These chocolate quinoa crisps put a playful spin on classic chocolate bark. Toasted quinoa is folded into melted chocolate, finished with a drizzle of peanut butter (or another nut butter) and a sprinkle of flakey sea salt, then frozen until firm. The result is a crunchy, nutty treat that’s best enjoyed straight from the freezer.
Crunchy toasted quinoa and glossy dark chocolate create a satisfying contrast in these crisps. A small amount of coconut oil helps the chocolate melt smoothly, and a generous drizzle of nut butter plus flakey sea salt balances sweet and savory.
This recipe is quick to assemble and stores exceptionally well in the freezer for several weeks. It’s ideal for make-ahead snacks, party bites, or an easy treat to pull out for guests.
What You Need for Chocolate Quinoa Crisps
- Quinoa: When toasted, cooked quinoa becomes crisp and nutty, adding an unexpected texture and a boost of protein and fiber to the crisps.
- Dark chocolate chips: Dark chocolate provides a rich base that binds the quinoa and holds the crisps together.
- Coconut oil: A small amount of coconut oil gives the melted chocolate a silky texture and helps it spread and set smoothly.
- Peanut butter: A drizzle of peanut butter or any other nut butter adds creaminess and a complementary flavor to the chocolate-quinoa combination.
- Flakey sea salt: Sprinkled on top, flakey sea salt enhances flavor and offers a satisfying salty contrast to the sweetness.
Top Tips
Toast the quinoa evenly: Spread the quinoa in a single layer on a parchment-lined baking sheet and toss it every few minutes so it browns consistently without burning. Proper toasting delivers the best crunch.
Melt chocolate carefully: Heat chocolate in short bursts if using a microwave, stirring often. Alternatively, melt to a smooth consistency using a double boiler for gentler, more controlled heat.
Press and set: When spreading the chocolate-coated quinoa on the pan, press and compress the mixture slightly so the pieces hold together after freezing—this makes it easier to break into bark-like pieces.
More of our Favorite…
Dessert Cups
- Protein Peanut Butter Cups
- Pumpkin Peanut Butter Cups
- Almond Butter Cups
- Salted Caramel Cups
Substitutions & Variations
- Puffed grains: If you want a different texture, replace toasted quinoa with puffed rice or puffed amaranth for a lighter crisp.
- Chocolate choices: Swap dark chocolate for milk or white chocolate if you prefer a sweeter profile. Semi-sweet chocolate works well for a middle ground.
- Nut butter options: Almond butter, cashew butter, sunflower seed butter, or tahini can be used instead of peanut butter to vary the flavor.
- Add-ins: Stir in dried fruit, seeds, or toasted coconut, or sprinkle a pinch of chili flakes for a subtle heat contrast with the chocolate.
Try it!
How to Cook Quinoa
For best results when cooking quinoa, rinse it, use a 2:1 water-to-quinoa ratio, and simmer gently until water is absorbed. Fluff with a fork and cool briefly before toasting or using in this recipe.
FAQs
Can you make this recipe vegan?
Yes. Use dairy-free chocolate chips and choose a vegan nut butter to keep the recipe plant-based.
Storage
Break the set mixture into pieces and store the chocolate quinoa crisps in an airtight container or freezer bag in the freezer for up to 3 months. Keep them frozen and enjoy directly from the freezer for best texture.
Chocolate Quinoa Crisps
A crunchy spin on chocolate bark: toasted quinoa folded into melted dark chocolate, drizzled with nut butter and finished with sea salt. Best served chilled from the freezer.
Author: Emily Richter
Prep: 30 mins Cook: 30 mins Total: 1 hr Servings: 6
Ingredients
- 3 cups cooked quinoa
- 1½ cups dark chocolate chips
- 1 tablespoon coconut oil
- 3 tablespoons peanut butter (or another nut butter)
- 1 teaspoon flakey sea salt
Instructions
- Preheat the oven to 450ºF (232ºC). Line a half-sheet pan with parchment paper.
- Spread the cooked quinoa in an even layer on the prepared pan. Bake for 20–30 minutes, tossing every 5–7 minutes, until the quinoa is golden and crispy. Timing varies based on moisture and oven temperature. Let it cool when done.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is melted and glossy. Alternatively, melt over a double boiler.
- Fold the toasted quinoa into the melted chocolate until the quinoa is completely coated.
- Spread the chocolate-coated quinoa evenly over the parchment-lined sheet pan, pressing lightly so the mixture sticks together. Drizzle the nut butter across the top and sprinkle with flakey sea salt.
- Transfer the pan to the freezer and let it set for at least 30 minutes, or until firm.
- Break the set mixture into pieces and store in an airtight container or freezer bag in the freezer for up to 3 months.
Tips & Notes
- Use any type of chocolate you prefer—dark, milk, or white will all work.
- You can toast quinoa you’ve cooked yourself or use pre-cooked quinoa from the store; just be sure it is dry enough to crisp up in the oven.
Nutrition (approximate per serving)
Calories: 421 kcal, Carbohydrates: 47 g, Protein: 10 g, Fat: 22 g, Fiber: 5 g, Sugar: 17 g
Nutrition information is an approximation and should be used as a general guide.
Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.