Chocolate Quinoa Crunch Bites (Printable)
Crunchy no-bake chocolate quinoa bites with oats and coconut, ready in 25 minutes.
# What You’ll Need:
→ Base
01 - 1 cup puffed quinoa
02 - 1 cup rolled oats (gluten-free if desired)
03 - 1/2 cup unsweetened shredded coconut
→ Chocolate Mixture
04 - 1 cup dark chocolate chips or chopped dark chocolate
05 - 1/4 cup natural peanut butter or almond butter
06 - 2 tablespoons coconut oil
07 - 2 tablespoons maple syrup
→ Optional Add-ins
08 - 1/4 cup chopped nuts (almonds, pecans, or cashews)
09 - 2 tablespoons dried cranberries or raisins
10 - Pinch of sea salt
# Directions:
01 - Line a mini muffin tin or baking sheet with parchment paper.
02 - In a large bowl, combine puffed quinoa, rolled oats, and shredded coconut. Add optional chopped nuts or dried fruit if using.
03 - In a medium heatproof bowl, melt the dark chocolate, peanut butter, coconut oil, and maple syrup together using a microwave or double boiler. Heat until smooth, stirring every 30 seconds if microwaving.
04 - Pour the chocolate mixture over the quinoa mixture. Mix until everything is thoroughly coated.
05 - Scoop rounded tablespoons of the mixture into the prepared muffin tin or onto the baking sheet. Press gently to form compact bites. Sprinkle with sea salt if desired.
06 - Refrigerate for at least 1 hour, or until firm.
07 - Remove from the tin or peel off parchment. Store in an airtight container in the fridge.
# Expert Advice:
01 -
- No oven required, which means you can make these even on the hottest summer day without heating up your entire house.
- The quinoa stays light and crispy while the dark chocolate sets into a satisfying snap that feels way more indulgent than the ingredient list suggests.
02 -
- Do not skip the chilling step because warm bites will crumble apart the second you try to move them.
- If your chocolate seizes while melting, a tiny splash of coconut oil whisked in vigorously usually brings it back from the brink.
03 -
- Press the mixture into the tin firmly with the back of a spoon because loose bites fall apart the moment you try to serve them.
- Let the chocolate cool for two minutes after melting before pouring it over the quinoa so the delicate puffs do not collapse under the heat.