Name: Quick Chocolate Quinoa Crisps (Undercover Copycat Recipe)
Prep time: 10 min
Total time: 40 min
Ingredients: 12 ounces dark chocolate (or semisweet (or milk, though no longer low sugar)); 3 cups crispy quinoa ((see notes to make your own)); flaky sea salt for topping, (optional)

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These chocolate quinoa crisps are proof that a homemade treat can be both simple and satisfying. Made with just two ingredients, they deliver the perfect combination of rich chocolate and crispy quinoa in a quick 5-minute recipe that’s great for snacks, lunchboxes, or something sweet after dinner. If you love the popular Undercover Chocolate Quinoa Crisps, this easy copycat lets you make a similar treat at home.

This is another low sugar, 3 ingredient (or 2 if you leave out the salt) recipe similar to one of my favorite candies, dark chocolate coconut clusters. Instead of coconut, though, you use puffed, crispy quinoa which does two things the coconut can’t:

It eliminates the coconut flavor (some people – like my son – don’t appreciate coconut).
It makes the chocolate crunchy, similar to the Hershey’s chocolate Crunch Bar (a huge bonus for me).

The crisps are made with simple, healthy ingredients and because they are almost 50% crispy quinoa, they provide about 3g of protein and 2g of fiber per serving.

They are just slightly sweet with dark chocolate, have a satisfying crunch, and are just the right ending to a meal, in my opinion. If you’re into salt on chocolate, the added coarse salt is a fun contrast, too.

I first discovered these at Costco when they offered Undercover’s Chocolate Quinoa Crisps for about $10 per 15-ounce bag. That’s not a bad price and if buying the quinoa already crisped (versus DIY-ing them), it’s about the same price.

However, like many Costco items, they stopped selling them and they are much more expensive at other stores. For example, a small 3-ounce bag is $4.99 at Target.

So I found reasonably priced crispy quinoa and used Trader Joe’s 72% dark chocolate chips to come up with a similar version for about the same price as Costco AND we can have them whenever we want!

Recipe Ingredient Notes

Quinoa: This is the crispy quinoa I found on Amazon. I paid $1.08/oz for 18 ounces and used 1/2 in a recipe, however this size is no longer available and it’s now a 24 oz package, though still $1.08/oz. If you’d like to save even more, I’ve provided directions in the recipe card to make your own crispy quinoa.
Chocolate: To make this low sugar I used 72% dark chocolate (Trader Joes), but you can use any chocolate (and semisweet will save you a couple dollars from the 72%.) Either chips or chopped chocolate work.
Salt: This is optional, though in taste tests people really enjoyed the flaky salt on top.

TIP: I do add a 1/2 to 1 teaspoon of butter or coconut oil to the chips when melting to help get a better melt. It’s optional, though.

How to make

Melt the chocolate. Microwave or use a double boiler, stirring until smooth.

Stir in the quinoa. It’s a lot, so you will need to stir well – it will all blend in!

portioning crisps with tablespoon cookie scoop

Using a cookie scoop to portion onto a parchment lined cookie sheet is the best way to get evenly sized crisps.

Sprinkle with flaky salt, if using, while the crisps are still melty.

TIP: Slightly flatten the crisps with the back of the scoop or with your hand that’s been dipped in water (shake off the excess) which keeps the quinoa from sticking to your fingers.

Refrigerate until firm and then transfer the crisps to an airtight container. Store in the refrigerator for 2-3 weeks. The quinoa tends to get a bit soft the longer they’re stored, so I recommend eating within the first two weeks.

I hope you enjoy these chocolate quinoa crisps like I do – if you make them, be sure to leave a rating and review!

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Quick Chocolate Quinoa Crisps (Undercover Copycat Recipe)

Make homemade chocolate quinoa crisps in minutes with this easy copycat recipe for a quick, crunchy chocolate low sugar snack.

Prep Time10

Refrigeration30

Total Time40

Yield: dozen

Author: Jami Boys

Click for Cook Mode

Ingredients

12 ounces dark chocolate or semisweet (or milk, though no longer low sugar)
3 cups crispy quinoa (see notes to make your own)
flaky sea salt for topping, optional

Instructions

Line 1 or 2 large cookie sheets with parchment.
In a large glass bowl melt chocolate (with optional butter/oil) in the microwave for 1 minute. Stir and heat another 30 seconds. Stir well until the pieces are all melted and chocolate is smooth. (Alternately, use a double boiler to melt the chocolate over simmering water until smooth.)
Immediately pour the quinoa crisps in and stir until completely coated.
Using a tablespoon cookie scoop about 3/4 full (or a smaller scoop if you have one), portion the mixture onto the prepared pan(s). Slightly flatten with the back of the scoop or with your hand that's been dipped in water (shake off the excess) which keeps the quinoa from sticking to your fingers.
Sprinkle with a flaky sea salt, if desired.
Refrigerate the clusters for 30 minutes, or until firm. Transfer the crisps to an airtight container and store in the refrigerator for 2-3 weeks (they stay the most crisp in the first weeks, though).

Notes

DIY Crispy Quinoa: Spread cooked quinoa on baking sheet and bake at 350 for 15 minutes, stir again, spread flat and bake 5-10 minutes more until crisp and golden brown. Note: The exact baking time is dependent upon how moist the quinoa is when it’s added to the baking sheet.