Quinoa Chocolate Crisps Delight (Print Version)
# Ingredients:
→ Base
01 -
90 grams puffed quinoa
02 -
120 grams peanut butter (skip if you want)
03 -
340 grams dark chocolate (72% cocoa solids)
→ Finishing
04 -
Sprinkle of flaky salt on top (your call)
# Instructions:
01 -
Give your mini muffin tin a quick hit of nonstick spray, or just lay parchment paper over a baking tray.
02 -
Toss the dark chocolate and peanut butter (if you want) in a microwave-safe bowl. Zap them for 15 seconds at a low setting, take it out, stir, then repeat that until it's gooey and smooth. You can also use a heatproof bowl set over a pot of simmering water if you feel fancy, just stir until everything's all melted together.
03 -
Pour the puffed quinoa over your melted mixture. Fold it in gently so all the pieces get stuck together.
04 -
Spoon the mix into the muffin tin or drop blobs onto your lined tray. Right after, toss on a pinch of flaky sea salt if it sounds good.
05 -
Slide the tin or tray into the fridge for about an hour or into the freezer for about 30 minutes till it firms up.
06 -
Pop the bites out (a little knife works if they're stubborn). Put them in an airtight box, layering parchment paper if needed, and stash them in your fridge or freezer.
# Notes:
01 -
Want more crunch? Toss in seeds, coconut, pretzels, or nuts, but you might need a little more chocolate to keep it all together.
02 -
If you want shards instead of bites, spread it out in a thin slab on parchment, chill, then break it up.
03 -
Want it sweeter? Mix in a splash of honey, maple, or agave when your chocolate's melting.
04 -
Mini muffin tins give you neat little rounds. Use a tray if you’re cool with rustic, random shapes.