Quinoa Chocolate Crisps Delight (Print Version)
# Ingredients:
→ Base
01 -
90 grams puffed quinoa
02 -
120 grams peanut butter (can skip if you want)
03 -
340 grams dark chocolate (72% cocoa)
→ Finishing
04 -
A pinch of flaky sea salt for topping (totally up to you)
# Instructions:
01 -
Either lightly spray a mini muffin tray or cover a baking sheet with some parchment. You can use whichever suits you best.
02 -
Toss your dark chocolate and peanut butter (if using) in a bowl that works in the microwave. Set it to low (about 20% power), zap for 15 seconds, and mix. Do this till it's all melted and smooth. No microwave? Just pop them over simmering water in a heatproof bowl and stir till combined.
03 -
Gently fold in all the puffed quinoa so it’s covered with the chocolate mix.
04 -
Use a scoop or spoon and drop the mixture into your tray or onto your sheet. If you like, sprinkle sea salt right away before it sets.
05 -
Stick your tray or pan in the fridge for an hour or the freezer for half an hour. Let everything get nice and firm.
06 -
If anything’s stuck, use a tiny knife to ease them out. Keep the bites in layers with parchment between each in a sealed container in your fridge or freezer.
# Notes:
01 -
If you’d like more crunch, toss in stuff like pretzels, shredded coconut, nuts, or seeds, and tweak the ratio of chocolate or quinoa slightly.
02 -
If you want bark, press the mixture into a thin sheet on parchment, chill, then break it up.
03 -
For a bit more sweetness, add a drizzle of honey, maple, or agave syrup while the chocolate melts.
04 -
Muffin pans give neat, perfect bites. Baking sheets make them look more rustic and homemade.