Chocolate Quinoa Crisps
If you like chocolate crunch bars, these healthy Chocolate Quinoa Crisps will be your new best friend! They’re vegan, no bake, and SO FUN to eat!
Summer is peak time for no-bake treats. It’s hot. It’s sweaty. People are avoiding their ovens and their kitchens like the plague. I get it.
But I want cookies. What’s a girl to do when she just wants some damn cookies? Dun dun da daaa I made no bake cookies. By now you guys know alll about my no bake treat obsession. Bars to balls to cups to freezer fudge. GIRL, the list goes onnnn.
So if you’re like me and need a chocolatey treat… like all every day… then I have the recipe for you! GUYS. Chocolate Quinoa Crisps. Learn it. Live it. Love it. These will be a fast favorite among kids and adults alike.
If you like chocolate crunch bars. If you like rice krispie treats. If you like easy desserts that basically make themselves, you will LOVE these Chocolate Quinoa Crisps!
FIVE ingredients you’ll need for this recipe are: 1) Puffed quinoa. The one I was buying from amazon has stopped selling it. So I now buy it HERE and have been really happy with it. 2) Agave nectar. This keeps it low glycemic, but if you don’t care too much about glycemic index, you can swap in honey or maple syrup. 3) Vanilla extract. Nothing really else to say about it. 4) Refined coconut oil. I like refined because it doesn’t have as much as a coconutty flavor, but any coconut oil works! 5) Cocoa powder or cacao powder, whichever you prefer.
In your bowl, whisk together the coconut oil, agave nectar, vanilla, and cocoa powder until smooth. Fold in the puffed quinoa.
Use a cookie scooper to scoop about 8 mounds on a lined baking sheet. Use your fingers to gently press the tops to flatten them out. Pop in the fridge or freezer for 1 hour until harden. Transfer to a bag or container and store in the fridge until you’re ready to eat!
Aaand that’s it! It makes about 12 cookies!!
Print
PinDescription
If you like chocolate crunch bars, these healthy Chocolate Quinoa Crisps will be your new best friend! They’re vegan, no bake, and SO FUN to eat!
Ingredients
- 1/2 cup refined coconut oil, melted
- 1/4 cup agave nectar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cup puffed quinoa
Instructions
- In your bowl, whisk together the coconut oil, agave nectar, cocoa powder, and vanilla until smooth.
- Fold in the puffed quinoa.
- Use a cookie scooper to scoop about 8 mounds on a lined baking sheet.
- If the mixture is chilly, it will harden, so microwave it for about 10 seconds to loosen it up if needed.
- Use your fingers to gently press the tops to flatten them out.
- Pop in the fridge or freezer for 1 hour until harden.
- Transfer to a bag or container and store in the fridge until you’re ready to eat!
Enjoy!! xo
Where do you get puffed quinoa I have been searching for a couple of years and not one store has any ice what I’m talking about and I live iN NY and have access to a lot of food
Hi Kim!!
I know, it’s hard to come by! I buy it online, here are two places I’ve found to have good crispy, puffed quinoa:
https://amzn.to/2MJHVaz
https://nuts.com/cookingbaking/grains/quinoa/puffs.html?gclid=Cj0KCQjwlK7cBRCnARIsAJiE3MhBpQtX-r3dypbVSmAciN8-DL34u-HtOOlAjaskCPZdOfqQA4wYCMwaAuUZEALw_wcB
Hope you love them!! xo
These look delicious Lindsay!
I’m totally making these like ASAP!
I have a question that may sound kind of silly but the quinoa is uncooked straight from the package right??
Thanks for sharing!
★★★★★
Hi Wendy!!
You buy the quinoa puffed, so I think it’s cooked. I’ve never successfully been able to puff my own quinoa. Here are two places that I’ve found puffed/crispy quinoa:
https://amzn.to/2MJHVaz
https://nuts.com/cookingbaking/grains/quinoa/puffs.html?gclid=Cj0KCQjwlK7cBRCnARIsAJiE3MhBpQtX-r3dypbVSmAciN8-DL34u-HtOOlAjaskCPZdOfqQA4wYCMwaAuUZEALw_wcB
Enjoy!! xo
This looks beautifully delicious! My question is that it looks like it’s dipped in chocolate on the bottom since the chocolate looks solid and flat under the crisp. Is that just how it shapes?
Hi Samantha!
The flat part is just how the chocolate forms! You don’t don’t have to do any extra work, they just take on that shape 🙂 Hope you love them!!
These look fabulous and I’ve ordered puffed quinoa just to make them. Question though; I have liquid coconut oil. Will that work or do I need the solid form?
Hi Elsa! You want to use the one that is solid and melt it for the recipe. The nature of the cookies – they start kinda liquid-y and then they harden up when you chill them. The store-bought liquid coconut oil stays liquid even when chilled I think so it won’t work for this recipe. Hope you love them!! xo
You can get puffed quinoa in Canada at Bulk Barn😀
Whoa good to know!! Thank you!
I’m allergic to coconut and have a hard time making any kind of heathy baked goods or non baked goods. Does anyone know of a healthy alternative?
Hi Julia,
Unfortunately I don’t think there’s a good sub for coconut oil in the recipe. Because coconut oil solidifies when chilled, it’s essential for the crisps to take on their form. The only other alternative I can think of is cocoa butter which you can buy online or in health food stores. I’m not sure if that would work for your needs, but it’s another option! I’ll keep thinking and let you know if I think of anything else!
xo
Hi,
The recipe looks delish!
Can I use butter or vegetable oil instead of coconut oil?
Thanks!
Hi Sandy,
Unfortunately no, there’s no good sub for coconut oil in the recipe. Coconut oil solidifies when it’s chilled which is essential in this recipe for getting the crisps to form. The only sub I can think of would be cocoa butter because that acts similarly to the coconut oil. I’ll update this recipe if anything comes up that would be a good alternative.
xo
These look great! Does coconut oil have to be used? Is there something else that can be used like regular oil?
Because of the nature of coconut oil – how it solidifies when it’s chilled, using coconut oil is essential to get them to form. I can’t think of anything else that would sub for coconut oil, maybe cocoa butter!
Thanks for sharing where to buy the puffed quinoa, I will be making this as soon as it arrives!
★★★★★
What about maple syrup or honey as a sub for the agave nectar?
HI Karen! Yes, either will work. Hope you love them!! xo
this recipe looks amazing! I was just wondering before I attempt to make it, how long would it take to make ?
Hi Makenna,
They take about 20 minutes (tops). It’s no bake, so you just mix things in a bowl and the longest part is probably waiting for them to chill in the fridge or freezer to set. Let me know how you like them!! xo
Pingback: Healthy Desserts to Stay Loyal to Your Diet
Pingback: Peanut Butter Quinoa Crisps - The Toasted Pine Nut
This looks INSANELY good, i didn’t know you could puff quinoa, COOL!
i thought this was an amaranth only thing.
I guess i’ll be puffing quinoa for the first time before i try Amaranth,
this – “by the looks of it”.. seems to be less sensitive to being burnt.
Thanks for sharing an awesome recipie!
I hope you love them!! I’ve never been able to successfully puff my own quinoa, it always burns for me. If it works for you, PLEASE let me know your tricks!! This is such an easy and delicious treat, enjoy!!
Pingback: EASY TASTES WITH DELICIOUS VEGAN
Pingback: 7 Super Easy Healthy Dessert Recepies - UGH Cardio
I made these, and they were great. Awesome healthy alternative to chocolate. I did, however, notice that the puffed quinoa wasn’t at all crispy, which is what I was expecting. Wondering if I bake the puffed quinoa in the oven for a bit, do you think it will get more of a crispy/crunchy feel?
★★★★★
yay! i’m glad you enjoyed them!! so in my puffed quinoa experience, I’ve found that there are two types: puffy types that aren’t crispy, and a crispier one that resembles rice kripies in texture. I prefer the crisper one because it’s more satisfying to me when I bite into it. Here is where I buy mine from: https://nuts.com/cookingbaking/grains/quinoa/puffs.html
These ended up being great for Passover (yay for quinoa being non-chametz), but I missed the “puffed quinoa” part of the ingredient list and bought regular quinoa that I had to toast/puff myself. Even with toasting/popping the uncooked quinoa, it was still maybe a little too crunchy, but overall the toasted quinoa gave my cookies the effect of an ultra-crunchy Crunch Bar (which isn’t necessarily a bad thing). I made the chocolate as directed but added in some melted milk chocolate morsels for extra chocolate-yness, and it came out delicious. Thanks for the recipe.
★★★★
Yay! I’m so glad you guys enjoyed them!! I’ve never been able to successfully puff my own quinoa so I need some pointers! haha I get my puffed quinoa from nuts.com and it makes it all easier. Well, I’m glad they turned out yummy regardless and I love the extra chocolatey-ness you added! Happy Passover! xo
Pingback: List Of Vegan Protein Sources - Ariel Shanelle | Healthy Living
Pingback: CHOCOLATE QUINOA CRISPS – My Blog
Hi I was just wondering how to get them into a nice shape like a cookie? I am having a hard time with the mixture going everywhere. Maybe I am “folding the Quinoa” wrong? Thanks so much! Love the recipe 🙂
★★★★★
Your coconut oil may be a bit too warm, wait until it’s a bit more room temp, or stick it in the fridge for a couple minutes. If the batter gets too stiff, you can always rewarm it in the microwave. Shape it with your fingers and flatten them out to make them cookie shapes. Let me know how you make out!
Pingback: 16 Healthy Desserts to Make This Summer | The Everygirl
Pingback: Healthy Desserts You Should Make This Summer - Sharp Aspirant
Pingback: Addicted to Dessert: 80 No Bake Recipes We Love