Can I use puffed rice instead of puffed quinoa?

Yes. Puffed rice works fine and gives a similar crunch, though quinoa offers a slightly nuttier flavor.

Are these gluten-free?

Puffed quinoa and dark chocolate are typically gluten-free, but always check labels to be sure.

Can I make these nut-free?

Absolutely. The base recipe contains no nuts; add nuts only if you want extra texture.

How do I stop the chocolate from seizing?

Melt gently and avoid water contact. If seizing occurs, stir in a teaspoon of hot cream or coconut oil, a little at a time.

Can I scale the recipe?

Yes — multiply the ingredients and melt the chocolate in batches if needed to keep even coating.

Simple Healthy And Easy Desserts - 3-Ingredient Dark Chocolate Quinoa Crisps

Ingredients

Scale

1 cup puffed quinoa
1½ cups dark chocolate (chips or a chopped bar)
Optional: 1 Tbsp coconut oil — makes the chocolate silkier and easier to work with

Instructions

Melt the chocolate: Warm the chocolate gently either in a heatproof bowl set over simmering water (double boiler) or in the microwave in 20–30 second bursts, stirring between each interval until completely smooth. If you like a glossier, looser coating, whisk in the coconut oil now. Don’t overheat the chocolate — stop as soon as it’s glossy.
Add the quinoa: Fold the puffed quinoa into the melted chocolate, stirring until every little puff is evenly covered. You want a uniform, crunchy mixture without large dry patches.
Form the crisps: Drop spoonfuls (or use a small cookie scoop) of the chocolate-coated quinoa onto a baking sheet lined with parchment or a silicone mat. Press each mound lightly if you prefer a compact disk, or leave them peaked for a rustic look.
Chill to set: Transfer the tray to the refrigerator and chill for about 20–40 minutes, until the chocolate firms up and the crisps feel set to the touch.
Store and enjoy: Move the finished crisps into an airtight container. Keep them chilled for a firm snap, or store at cool room temperature for a softer bite. They’re ready to eat — no oven, no fuss.

Notes

Pro tip: Use real puffed quinoa — cooked quinoa won’t give you the light, crunchy texture these crisps depend on. Want variety? Toss in a pinch of sea salt on top before chilling, or stir through a spoonful of nut butter for a creamier twist.