Chocolate Quinoa Crunch Bites (Printable Version)
Crunchy no-bake chocolate quinoa bites with oats and dark chocolate. Gluten-free, naturally sweetened, and ready in 25 minutes.
# 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. Fold in any 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 completely smooth, stirring every 30 seconds if microwaving.
04 - Pour the melted chocolate mixture over the quinoa-oat mixture. Stir until every piece is thoroughly and evenly coated.
05 - Scoop rounded tablespoons of the mixture into the prepared muffin tin or onto the baking sheet. Press each portion down 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 for up to one week.
# Expert Advice:
01 -
- The contrast of shatteringly crisp puffed quinoa against smooth dark chocolate is genuinely addictive, and you will find yourself reaching for just one more every single time.
- These require zero baking, zero fancy equipment, and roughly fifteen minutes of hands on time, which makes them the perfect late night snack project when you want something sweet without turning on the oven.
02 -
- If you press too gently when shaping, the bites will crumble apart when you try to eat them, so really pack each one firmly with the back of your spoon.
- Melting the chocolate too quickly or at too high a heat can cause it to seize into a grainy mess, so low and slow with frequent stirring is the way to go.
03 -
- Chill the mini muffin tin in the freezer for ten minutes before scooping the mixture in, because a cold surface helps the chocolate set faster and the bites release more cleanly.
- A cookie scoop with a release mechanism gives you perfectly uniform bites every single time and saves your fingers from getting coated in sticky chocolate.