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)

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

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.