Dark Chocolate Quinoa Crisps
Discover how to make Dark Chocolate Quinoa Crisps. A delicious recipe with detailed instructions.
15
Prep Time
5
Cook Time
20
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Dark Chocolate Quinoa Crisps. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Line a 20cm x 20cm (8" x 8") baking pan with parchment paper.
Step 2
2. Melt chocolate in a double boiler over simmering water, stirring frequently until smooth and glossy (about 5 minutes). Remove from heat.
Step 3
3. If using peanut butter, warm it slightly in a microwave-safe bowl for 15-20 seconds until drizzle-able.
Step 4
4. Fold puffed quinoa into melted chocolate until fully coated. The mixture should thicken but still be pourable.
Step 5
5. Spread mixture evenly into prepared pan. Drizzle peanut butter over top and swirl with a knife.
Step 6
6. Sprinkle with flaky salt if desired. Chill uncovered in refrigerator for 1 hour or until fully set.
Step 7
7. Lift parchment to remove slab, then break or cut into 12 irregular pieces.
You Must Know
- ✓For extra-shiny chocolate, temper it by cooling to 28°C (82°F) after melting, then rewarming to 31°C (88°F).
- ✓Handle quinoa gently when mixing to maintain its airy texture.
- ✓Run a knife under hot water and dry it before cutting for cleaner edges.
Chef's Notes
For extra-shiny chocolate, temper it by cooling to 28°C (82°F) after melting, then rewarming to 31°C (88°F).
Handle quinoa gently when mixing to maintain its airy texture.
Run a knife under hot water and dry it before cutting for cleaner edges.
Serving Suggestions
Enjoy with afternoon coffee, pack in lunchboxes, or serve as a post-dinner treat with fresh berries.
Nutritional Info (Per Serving)
180
Calories
4g
Protein
12g
Carbs
12g
Fat
Tags
Lily
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More Snack Recipes
Dark Chocolate Quinoa Crisps
Discover how to make Dark Chocolate Quinoa Crisps. A delicious recipe with detailed instructions.
Ingredients (4)
Instructions
- Line a 20cm x 20cm (8" x 8") baking pan with parchment paper.
- Melt chocolate in a double boiler over simmering water, stirring frequently until smooth and glossy (about 5 minutes). Remove from heat.
- If using peanut butter, warm it slightly in a microwave-safe bowl for 15-20 seconds until drizzle-able.
- Fold puffed quinoa into melted chocolate until fully coated. The mixture should thicken but still be pourable.
- Spread mixture evenly into prepared pan. Drizzle peanut butter over top and swirl with a knife.
- Sprinkle with flaky salt if desired. Chill uncovered in refrigerator for 1 hour or until fully set.
- Lift parchment to remove slab, then break or cut into 12 irregular pieces.
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