Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring after each burst until fully melted and smooth.

If using, stir in the coconut oil for a silkier texture.

Fold in the puffed quinoa, ensuring all grains are evenly coated with chocolate.

Drop spoonfuls of the mixture onto a parchment-lined tray, shaping them into small mounds.

Refrigerate for 30 minutes or until the crisps are firm to the touch.

Once set, transfer to an airtight container. Store in the fridge for a crunchy texture, or at room temperature for a softer bite.