Chocolate Quinoa Crisps
Crunchy and delicious bites of puffed quinoa and chocolate - an easy snack!
Servings: 30 crisps
Ingredients
- 140 g (2 cups) Puffed Quinoa, 140g
- 200 g (7 oz) Dark Chocolate, 200g
- ½ teaspoon (½ teaspoon) Sea Salt
Instructions
- Check your puffed quinoa. In order for the quinoa crisps to be crunchy, it needs to be crisp, but I find a lot of brands of puffed quinoa are more chewy than crisp, so I added a step to toast it to make sure it is lovely and crunchy. If your quinoa is already perfectly crisp, you can skip the toasting.
- Put the puffed quinoa in a dry frying pan over medium heat, stirring frequently for a few minutes until it is dried out and crispy. Do not let it burn.
- Chop the chocolate finely and place ⅔ of it in a plastic bowl. Microwave in 30-second bursts, stirring well in between, until it is totally melted.
- Add the remaining third of the chocolate to the bowl and stir it in vigorously with a spoon until melted. This works best if your chocolate is finely chopped, but if you are left with any unmelted lumps, you can just remove them.
- Pour the toasted quinoa into the melted chocolate along with the sea salt and mix everything together until completely coated.
- Scoop out teaspoon-sized dollops of the mixture and place onto a baking sheet lined with parchment paper. Use the back of the spoon to press them down into flat disks.
- Chill until set - about 30 minutes.