These dark chocolate quinoa crisps are a quick and delicious no-bake treat that combines crunchy puffed quinoa with smooth, rich chocolate. I love how simple they are to make with just four ingredients, yet they taste like something special from a gourmet shop. They’re perfect for satisfying my sweet cravings without being overly heavy.

Why You’ll Love This Recipe

I like this recipe because it’s fuss-free and versatile. The puffed quinoa gives a light, crispy texture, while the dark chocolate makes them rich and indulgent. I enjoy that they can be made ahead of time and stored for quick snacks or even given as homemade gifts. The sprinkle of flaky sea salt takes them over the top with a sweet-salty balance I can’t resist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup puffed quinoa (or crispy rice for a variation)
1 1/4 cups dark chocolate chips or chopped dark chocolate
1 tbsp coconut oil
Flaky sea salt (optional, for topping)

Directions

  1. I start by melting the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water, stirring until smooth. Alternatively, I melt them in the microwave in 20-second bursts, stirring in between.
  2. Once melted, I stir in the puffed quinoa until fully coated.
  3. I line a baking sheet with parchment paper and spoon small mounds of the mixture onto it, flattening slightly into rounds.
  4. If I’m using sea salt, I sprinkle a pinch over the top of each crisp.
  5. I refrigerate the tray for about 30 minutes, or until the crisps are firm and set.
  6. Once hardened, I transfer them to an airtight container for storage.

Servings and Timing

This recipe makes about 15–18 crisps, depending on size. Preparation takes 10 minutes, and chilling takes 30 minutes, so the total time is about 40 minutes.

Variations

Sometimes I swap puffed quinoa for puffed rice or a mix of nuts and seeds for extra crunch. I also like using milk chocolate or white chocolate for a sweeter version. For a flavor boost, I add a touch of vanilla or a sprinkle of cinnamon to the melted chocolate.

Storage/Reheating

I store the crisps in an airtight container in the refrigerator for up to 1 week. If I want them to last longer, I freeze them for up to 2 months. Since they’re best enjoyed chilled, I don’t reheat them.

FAQs

Can I use regular quinoa instead of puffed quinoa?

No, it needs to be puffed for the light, crunchy texture.

Can I make these without coconut oil?

Yes, but the coconut oil helps the chocolate melt smoothly and set with a glossy finish.

What’s the best chocolate to use?

I like using dark chocolate chips or chopped bars with at least 70% cocoa for a rich flavor.

Can I add nuts or dried fruit?

Yes, I often add chopped almonds, pistachios, or dried cranberries for extra flavor and texture.

Do these need to stay refrigerated?

Yes, especially in warm climates, since the chocolate can soften at room temperature.

Can I make them sugar-free?

Yes, I use sugar-free chocolate to keep them low in sugar.

How do I prevent the crisps from sticking?

I always use parchment paper or a silicone mat when shaping them.

Can I make larger bars instead of small crisps?

Yes, I spread the mixture evenly in a pan, chill, and cut into squares.

Can I add protein powder?

Yes, I mix a small amount into the melted chocolate for a protein boost.

Do they taste strongly of coconut?

No, the coconut oil flavor is very mild, especially when using dark chocolate.

Conclusion

4-ingredient dark chocolate quinoa crisps are one of my favorite easy treats to whip up when I want something crunchy, chocolatey, and satisfying. I love how customizable they are, whether I keep them simple with just quinoa or add extra mix-ins for variety. They’re quick, healthy-ish, and always a hit when I share them.

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4-Ingredient Dark Chocolate Quinoa Crisps

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4-ingredient dark chocolate quinoa crisps are a simple no-bake treat made with puffed quinoa, rich dark chocolate, and coconut oil, finished with a sprinkle of sea salt. They’re crunchy, chocolatey, and perfect for quick snacks or homemade gifts.

  • Total Time: 40 minutes (including chilling)
  • Yield: 15–18 crisps

Ingredients

1 cup puffed quinoa (or crispy rice)

1 1/4 cups dark chocolate chips or chopped dark chocolate

1 tbsp coconut oil

Flaky sea salt (optional, for topping)

Instructions

  1. Melt dark chocolate and coconut oil in a heatproof bowl over simmering water, or in the microwave in 20-second bursts, stirring until smooth.
  2. Stir in puffed quinoa until fully coated.
  3. Line a baking sheet with parchment paper. Spoon small mounds of the mixture onto the sheet and flatten slightly into rounds.
  4. Sprinkle with sea salt if desired.
  5. Refrigerate for 30 minutes until firm and set.
  6. Transfer crisps to an airtight container for storage.

Notes

Puffed quinoa is essential regular quinoa won’t give the right texture.

Swap puffed quinoa with puffed rice, nuts, or seeds for variation.

Use high-quality chocolate with at least 70% cocoa for best flavor.

These are best stored chilled to prevent melting.

Spread mixture in a pan and cut into bars for a different format.

  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 crisp
  • Calories: 90
  • Sugar: 6g
  • Sodium: 10mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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