Homemade chocolate quinoa crisps are a quick healthy snack made with 3 simple ingredients, including quinoa which is high in fiber and protein. No oil, gluten free, dairy free, high protein.
Toast dry raw quinoa in a small pan over low heat for about 3 minutes or until it smells toasty or has browned in color slightly. Do not burn.
1 ½ cups quinoa
Microwave your peanut butter in the jar or measured out for 10 seconds and stir until smooth.
¼ cup peanut butter
Melt chocolate chips in the microwave for one minute.
1 cup chocolate chips
Soak dates in a pot of boiling water for 1-2 minutes, pit and blend with ⅓ cup of water for about 30 seconds, into a paste.
8 dates
Make quinoa crisps
Into a bowl, add the quinoa, peanut butter, melted chocolate and date paste. Stir into a batter.
1 ½ cups quinoa, ¼ cup peanut butter, 1 cup chocolate chips, 8 dates
Scoop 2 tablespoon of the batter onto a parchment-paper lined pan and form flat circle cookies or press batter into a mold.
Chill until solid, about 30 minutes or less.
Drizzle on a final chocolate layer. Sprinkle top with more toasted quinoa.
¼ cup chocolate chips, 1 tablespoon quinoa
Video
Notes
Storage: These chocolate quinoa crisps store well in the refrigerator for up to 3 days, and up to 3 months in the freezer. Either way, be sure they are solid before storing.For USA Readers: Quinoa is imported from South America. In light of recent economic upheaval, if you having trouble finding quinoa, you can replace quinoa with farro and amaranth, both grains grown on USA farms.*Melted chocolate chips produce half the amount of melted chocolate. For instance, 1 cup of chocolate chips melts to ½ cup melted chocolate.