A simple, no-bake snack that combines the rich indulgence of dark chocolate with the satisfying crunch of puffed quinoa. These crisps are gluten-free, customizable, and perfect for prepping ahead.

Dark Chocolate Quinoa Crisps

Why You’ll Love This Recipe

I love how effortlessly these crisps come together—no baking required, just mixing, scooping, and chilling. The contrast between crunchy quinoa and smooth dark chocolate is so addictive, and since quinoa is a complete protein high in fiber, they feel a bit healthier too. I can whip up a big batch and store them for whenever I’m craving a treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dark chocolate (I like using a 72% cacao bar for rich flavor)
Puffed quinoa
Peanut butter (optional, but I love the extra creaminess)
Flaky sea salt (optional garnish)

directions

Melt the chocolate: I combine chopped dark chocolate (and peanut butter, if I’m using it) in a microwave-safe bowl. Then I microwave at 20% power in 15-second bursts, stirring until smooth. Alternatively, I sometimes use a double boiler to melt it gently.
Mix in quinoa: I stir puffed quinoa into the melted chocolate until everything is evenly coated.
Portion: Using a cookie scoop or tablespoon, I drop mounds onto a parchment-lined baking sheet or mini muffin pan. I like to sprinkle flaky salt on top at this stage.
Set: I chill the crisps in the freezer for about 30 minutes or in the fridge for an hour until firm.
Store: Once set, I pop the crisps out and layer them with parchment paper in an airtight container.

Servings and timing

Yield: About 32 bites
Prep time: 15 minutes
Chill time: 30–60 minutes
Total time: Around 45 minutes

Variations

Chocolate bark: Instead of individual crisps, I sometimes spread the mixture in a pan and break it into bark pieces after chilling.
Swap the grains: I’ve replaced puffed quinoa with puffed oats for a different texture.
Add-ins: For more crunch, I mix in sunflower seeds, pumpkin seeds, coconut flakes, or crushed pretzels.
Sweet twist: I occasionally stir in a bit of honey, maple syrup, vanilla, or cinnamon to the chocolate for extra depth.

storage/reheating

I store these in an airtight container, separated by parchment, in the fridge for up to 5 days. They also freeze well for up to 3 months. No reheating is needed—just eat them straight from the fridge or let them sit at room temperature for a few minutes.

FAQs

Can I make these without puffed quinoa?

Absolutely. I’ve used puffed oats or a combination of seeds and nuts when I don’t have quinoa on hand.

Are they gluten-free and vegan?

Yes, as long as I use certified gluten-free puffed quinoa and dairy-free chocolate.

Can I use milk chocolate instead?

Yes, I’ve made them with milk and semi-sweet chocolate too. They come out sweeter and still delicious.

How do I melt chocolate without a microwave?

I use the double boiler method: placing a bowl over simmering water and stirring until smooth.

Why add flaky salt?

I like how the salt balances the sweetness and brings out the rich chocolate flavor.

Conclusion

These Dark Chocolate Quinoa Crisps are my go-to when I want something sweet, crunchy, and easy to make. They’re the kind of snack I can feel good about and also enjoy without fuss. I love keeping a stash ready to grab whenever the craving hits—simple, satisfying, and delicious.