3-Ingredient Dark Chocolate Quinoa Crisps

I love making these dark chocolate quinoa crisps when I need a quick, no‑bake dessert. They’re crunchy, chocolatey, and satisfying with just three simple ingredients—and they come together in minutes.

Why You’ll Love This Recipe

What makes this recipe a favorite of mine is the perfect blend of textures: smooth, rich dark chocolate and light, crispy puffed quinoa. It’s fast, easy, and requires no baking. I can customize them with a bit of coconut oil for a smoother bite, or just enjoy them as-is for a healthy snack or dessert that feels indulgent without the fuss.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup puffed quinoa
1½ cups dark chocolate chips or chopped chocolate bar
Optional: 1 tablespoon coconut oil

directions

I start by melting the dark chocolate using either a double boiler or short 30‑second bursts in the microwave, stirring between each interval until the chocolate is silky and fully smooth. If I’m using coconut oil, I stir it in at this point to give the chocolate a softer texture and help it coat the quinoa more evenly.

Once the chocolate is melted, I fold in the puffed quinoa, stirring thoroughly so every grain is coated in glossy chocolate. I scoop little mounds of the mixture onto a parchment‑lined tray using a spoon or small cookie scoop. Sometimes I keep them round and tidy, other times I let them be rustic and textured—it all depends on the mood.

I chill the tray in the fridge for about 30 minutes until the crisps are completely set. Once firm, I transfer them to an airtight container. I keep them in the fridge for a snappier texture, or leave them at room temperature for a softer bite.

Servings and timing

This recipe yields about 12–15 crisps.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I stir in a sprinkle of sea salt or a handful of chopped nuts for added texture. I’ve also drizzled melted white chocolate over the top once the crisps are set for a decorative finish. For a slightly sweeter treat, I’ll add a teaspoon of maple syrup or vanilla extract to the melted chocolate before mixing in the quinoa.

storage/reheating

I store these crisps in an airtight container. When I want them crisp and snappy, I keep them in the fridge. If I prefer a softer, melt‑in‑your‑mouth texture, I leave them at room temperature for up to 4–5 days. There’s no need to reheat—they’re ready straight from the container.

FAQs

What is puffed quinoa and where can I find it?

Puffed quinoa is quinoa that’s been heated until it pops, like puffed rice. I usually find it in the health food or bulk section of natural grocery stores, or I make it at home by heating dry quinoa in a pan until it pops.

Can I use regular cooked quinoa instead?

No, regular quinoa won’t work in this recipe. It’s too moist and soft—what I need is the light, dry, crunchy texture of puffed quinoa.

Is coconut oil necessary?

It’s completely optional. I use it when I want a smoother, softer chocolate texture or easier mixing. Without it, the chocolate sets firmer.

Can I make these ahead of time?

Yes, I often make a batch and keep them stored in the fridge for a few days. They stay fresh and crunchy for up to a week.

Can I use milk or white chocolate instead?

Absolutely. I’ve made these with milk chocolate and they come out sweeter and creamier. White chocolate works too but is a bit more temperamental when melting.

Do these crisps melt at room temperature?

If my kitchen is warm, they can get a little soft. I prefer storing them in the fridge to keep their shape and snap.

Are they gluten-free and vegan?

Yes—if I use vegan dark chocolate and ensure my puffed quinoa is gluten‑free, these crisps fit both diets easily.

Can I make these into bars instead of individual crisps?

Definitely. I press the mixture into a parchment‑lined pan, chill until set, and cut into bars or squares.

Can kids help with this recipe?

Yes, it’s a fun and safe one for kids to help with—no oven involved, and they love scooping the mixture and seeing it harden into treats.

How do I get clean shapes when scooping?

I lightly grease my cookie scoop or use a damp spoon. This helps the mixture release easily and keeps the shapes uniform.

Conclusion

These 3‑ingredient dark chocolate quinoa crisps are one of my favorite easy desserts. With minimal effort and no baking required, they deliver on flavor, texture, and convenience. I keep a batch in the fridge for when I want something sweet, crunchy, and satisfying—no oven, no stress, just good chocolate.

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