Chocolate Quinoa Crunch Bites (Printable Version)
Crunchy no-bake chocolate quinoa bites with dark chocolate, oats, and coconut. Naturally gluten-free and perfect for snacking.
# What You 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
# How To Make It:
01 - Line a mini muffin tin or baking sheet with parchment paper.
02 - In a large bowl, combine the 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 and stir until everything is thoroughly and evenly coated.
05 - Scoop rounded tablespoons of the mixture into the prepared muffin tin or onto the baking sheet. Press gently to form compact, uniform bites. Sprinkle with sea salt if desired.
06 - Refrigerate for at least 1 hour, or until the bites are completely firm and set.
07 - Remove the bites from the tin or peel off the parchment paper. Store in an airtight container in the refrigerator.
# Helpful Hints:
01 -
- No oven required, which means you can make these even on the hottest summer day without heating up your entire kitchen.
- The combination of dark chocolate and that unexpected quinoa crunch is genuinely addictive and will fool anyone into thinking you spent hours.
- They store beautifully in the fridge for a full week, which makes them perfect for grab and go snacking all week long.
02 -
- Do not skip the chilling time, because pulling them out too early will leave you with a crumbly mess that falls apart in your hands.
- Stirring the chocolate mixture at short intervals while melting prevents hot spots that can scorch the chocolate and leave a grainy texture.
03 -
- Wet your hands or the spoon slightly when pressing the mixture into the tin to prevent sticking and get a cleaner shape.
- Letting the melted chocolate cool for two minutes before mixing it in helps the puffed quinoa stay crisp instead of softening.