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.
Servings: 5 dozen
Calories: 130kcal
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.
Nutrition
Serving: 2pieces | Calories: 130kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 3mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7IU | Calcium: 16mg | Iron: 2mg
