chocolate quinoa crunch;
A crunchy, protein-packed way to get your chocolate fix! These chocolate quinoa crunch wafers are perfect for snacking, packed full of crunchy popped quinoa and sprinkled with a smattering of salt.
Oven Temp: -
Servings: 4
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Ingredients
- ¼ cup quinoa
- 4 oz chocolate (I prefer chocolate bar; or roughly one heaping ½ cup chocolate chips)
- ½ tsp coconut oil (optional, as needed)
- sea salt
Instructions
- Heat a skillet over medium low heat. Once hot, you can proceed. To test if hot, add a couple grains of quinoa and if they pop within 30-60 seconds you're good to go.
- Add ¼ cup of dry quinoa to the heated skillet and allow the kernels to pop. Make sure to shake the pan to keep the grains moving so they don't burn. They should turn a toasty brown color and have a little nutty toasted aroma.
- Once the popping has decreased and your quinoa is thoroughly toasted, set aside.
- In a microwave-safe bowl, add 4 oz chocolate and heat in 30 second increments in the microwave until melted. Make sure to stir between increments, and not overheat. That means when melted but a few lumps remain, don't return to the microwave; just keep stirring until the residual heat melts the remaining lumps.
- If using chocolate chips instead of bar chocolate you may need to add coconut oil to thin out the chocolate. Using coconut oil will make your crunch bars softer and they may melt more in your hand, so I prefer to use only bar chocolate.
- Stir in the toasted quinoa and mix until coated.
- On a piece of parchment or wax paper, drop roughly 1 Tbsp of mixture and spread using the back of a spoon. You can make whatever shapes or thickness you prefer, I like very thin wafers. (Thicker crunch bars will take longer to harden.)
- Optionally, sprinkle with sea salt. Use a light hand, especially if making thin wafers--a little goes a long way!
- Allow to harden for 3-4 hours or ideally overnight. Once set, store in an airtight container and enjoy!
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