I recently visited a 5-star hotel for work and the second I tasted these, I thought wow! I have to remake them!
These dark chocolate quinoa crisps are sweet but super healthy, crunchy, chocolatey, satisfying, and only 2 to 3 ingredients, depending on how fancy you want to get.
I made them for my friends one morning, using leftover puffed quinoa and dark chocolate, and honestly… they didn’t last an hour.
The texture is unreal — crisp on the outside, melt-in-your-mouth inside — and they’re so easy to whip up that they might just replace your store-bought snacks for good.
Whether you need a healthy treat, a fun no-bake snack, or something to calm your chocolate cravings without turning on the oven, this is one recipe you’ll want to pin, save, and remake over and over.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Tips to Make It Even More Delicious
- Use high-quality dark chocolate like this rich 70% cocoa chocolate bar for the best flavor and melt.
- Melt your chocolate perfectly smooth with this stainless steel double boiler insert — no burnt spots, ever.
- Line your baking tray with these reusable silicone mats instead of parchment — eco-friendly and easy cleanup!
- Add a sprinkle of flaky sea salt before chilling using this gourmet sea salt set — it gives a fancy sweet-salty finish.
- Store your crisps in these airtight glass containers to keep them crunchy for days.
3-Ingredient Dark Chocolate Quinoa Crisps
Course: DessertDifficulty: Easy12
bites10
minutes5
minutes4-6
hoursIngredients
1 cup puffed quinoa
1.5 cup dark chocolate chips (or a chopped dark chocolate bar)
1 teaspoon coconut oil (optional, for smoother melting)
Directions
- Line a baking sheet with parchment paper and set it aside. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and glossy. If you prefer, you can also melt the chocolate using a double boiler for a silkier finish.
- Stir the puffed quinoa into the melted chocolate until each grain is evenly coated. Using a small cookie scoop or a spoon, drop bite-sized clusters onto the prepared baking sheet. Shape them slightly with the back of the spoon so they’re round and compact.
- Refrigerate the tray for about 30 minutes, or until the chocolate hardens completely. Once set, remove and store the crisps in an airtight container in the fridge. They’ll stay crisp for up to a week — though honestly, you’ll probably eat them all way before that.
Notes
- I love these as dessert to be honest. Just 1 and I’m satisfied.
Variations and Substitutes
- Swap puffed quinoa for puffed rice or amaranth for a similar crunch.
- Use milk or white chocolate for a sweeter version.
- Add a handful of chopped almonds, hazelnuts, or shredded coconut for extra flavor.
- Drizzle with melted peanut butter before chilling for a salty-sweet twist.
- Stir in freeze-dried raspberries for a pop of color and tartness.
Conclusion
These dark chocolate quinoa crisps are the kind of snack that makes you feel like you’re treating yourself, even though they’re made with just three ingredients.
They’re elegant enough for dessert trays but simple enough for an afternoon craving.
If you’re a dark chocolate lover like me, these are going to become your new favorite little indulgence because they’re easy, healthy(ish), and so satisfying.
