Published 8/25/2023 These chocolate quinoa crisps are a delightful fusion of crunch and indulgence. Instead of the typical bark texture, you’ll absolutely love the nutty crunch of oven-toasted quinoa, folded into rich dark chocolate. The touch of coconut oil ensures a perfect melt while the drizzle of peanut (or any nut!) butter, combined with flakey sea salt, balances sweetness with a salty kick. Not only is this treat tasty and decadent, but it can be stored for up to three months, making it an ideal freezer-ready dessert.
What You Need for Chocolate Quinoa Crisps
Quinoa: Quinoa is the star of this recipe, adding a nutritious twist to the conventional chocolate bark. When toasted, quinoa becomes crispy, giving the chocolate bark a delightful crunch, while also adding a boost of protein and fiber. Dark chocolate chips: Dark chocolate is the primary base that holds all the ingredients together in this bark. Coconut oil: Coconut oil helps in melting the chocolate to a smooth consistency. It also adds a subtle hint of tropical flavor, complementing the dark chocolate and ensuring the mixture remains pliable enough to mix with the quinoa. Peanut butter: Peanut butter offers a creamy contrast to the crispiness of the toasted quinoa and the richness of the dark chocolate. Flakey sea salt: The flakey sea salt enhances the sweetness of the chocolate and peanut butter while also acting as a flavor amplifier. Don’t skip it!
Top Tips
Toast Quinoa Properly: Ensure the quinoa is spread out evenly on the baking sheet for consistent toasting. Tossing it periodically will help it brown evenly and prevent burning. Properly toasted quinoa adds a delightful crunch to the crisps. Monitor Melted Chocolate: When microwaving chocolate, always use short bursts and stir frequently. Chocolate can easily burn or seize if overheated. If you prefer, you can also melt the chocolate using a double boiler method, which gives you more control over the heat. Setting the Crisps: Ensure the chocolate quinoa mixture is spread out and compressed slightly, so everything sticks together after freezing. This helps you get bark-like pieces once it’s set.
Substitutions & Variations
Cooked Quinoa: If you’re out of quinoa or looking for a different texture, you could use puffed rice or puffed amaranth. They’ll still give you a crispy texture but with a slightly different taste. Dark Chocolate Chips: You can replace these with milk chocolate or white chocolate chips, depending on your taste preference. Semi-sweet chocolate chips are also a good choice if you want a middle ground between dark and milk chocolate. Peanut Butter: Almond butter, cashew butter, sunflower seed butter, or tahini can be used in place of peanut butter. Choose one that complements the flavor profile you’re aiming for. Flavor Variations: This recipe is quite versatile. Consider adding dried fruits, seeds, or even a sprinkle of chili flakes if you like a hint of heat with your chocolate.
Storage
Once broken into bark pieces, store these chocolate quinoa crisps in an airtight container in the freezer for up to 3 months.
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How to Cook Quinoa
