Chocolate Quinoa Crisps
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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, what’s a girl to do when she just wants some damn cookies? Dun dun da daaa I made no bake cookies.
I’m someone that needs a chocolatey treat (every day). Maybe you are too and that’s why you’re here? Welp, friend, I gotchu.
Let me introduce these Chocolate Quinoa Crisps.
If you’re someone that likes chocolate crunch bars, rice krispie treats, and easy desserts that basically make themselves, you will LOVE these Chocolate Quinoa Crisps!
Ingredients for Chocolate Quinoa Crisps:
- 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.
- 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.
- Vanilla extract. Nothing really else to say about it.
- Refined coconut oil. I like refined because it doesn’t have as much as a coconutty flavor, but any coconut oil works! People ask if you can sub another oil for these and the answer is no. Coconut oil gets hard when it’s chilled and melts when it’s hot and this characteristic is necessary to the recipes.
- Cocoa powder or cacao powder, whichever you prefer.
How to make Chocolate Quinoa Crisps:
- In a medium 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 8 – 12 mounds on a baking sheet lined with parchment paper.
- Use your fingers to gently press the tops to flatten them out.
- Pop in the fridge or freezer for 1 hour to harden.
- Transfer the crisps 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!!
Description
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 melted 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 baking sheet lined with parchment paper.
- If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter 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!
Nutrition
- Serving Size: 1 crisp
- Calories: 108
- Sugar: 0.3g
- Sodium: 0mg
- Fat: 9.8g
- Saturated Fat: 8.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3.9g
- Fiber: 0.8g
- Protein: 1g
- Cholesterol: 0mg
Keywords: quinoa, puffed quinoa, chocolate quinoa crisps, no bake desserts, no bake cookies, no bake candy, puffed quinoa recipes, homemade crunch bar, healthy crunch bar
Enjoy!! xo
Just stumbled across your site and now I’m running to go make some of these! Ok, so I’m stuck at the office, but soon as I get home I’m on it! Thanks for sharing 🙂
haha your comment made me smile 🙂 I can’t wait to see what you make!
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!
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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!!
Hi! These look amazing! Any substitute for the coconut oil? Would butter or another oil work?
No, unfortunately coconut oil is what gives the crisps their shape because it hardens when it’s chilled. I can’t think of another sub that would work here.
do I need to use coconut oil or can any oil do?
Coconut oil is super important for this recipe because it hardens when it chills and gives these crisps their shape. Most other oils wouldn’t sub in well here, unfortunately.
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!
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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
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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!!
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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?
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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
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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.
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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
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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 🙂
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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!
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These are so yummy! I’ll start by saying that I ordered what I thought was popped Quinoa but turns out it wasn’t, so because I had already bought and opened this un-popped Quinoa I googled how to pop it myself. Basically rinse and dry then use a heavy bottom pot with a lid and pop 1/2 cup at a time. With me popping it myself it gave the Quinoa a smoky-like flavor so when I finally got to taste one of these it almost had a coffee flavor. I used the ingredients listed, made no substitutions and used the 1x recipe. I managed to get a recipe calculator, these came out to 71 cal/cookie. My recipe yielded 28 cookies. Anyways, I hope this helps at least one person cause it’s worth it! Can’t wait to share the wealth. Next time I’ll try to use pre-popped Quinoa to see if the texture and/or flavor is different.
Thanks!
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Ahh I’ve totally tried puffing quinoa myself and failed miserably so I’m happy you got it to work!! I typically get my puffed quinoa from nuts.com if you need a good place to grab some! I’m so happy you loved them. Thanks so much for sharing your tips!! xo
Will these hold-up at room temperature? Like if I pack them in a lunch box, will they be a big old mess by lunchtime?
Yes it may melt. If you really want to try it, I suggest adding an ice pack 🙂
I’m not vegan so I used ghee in place of the coconut oil and 3 tbsp. honey for the agave nectar because that’s all I had. They turned out amazing!
Awesome!! I’m so glad they turned out! Did the ghee solidify in the fridge? I have to try it! Thanks so much for sharing 🙂
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Hi
These look fab. Would you say these are a healthier alternative? Even if I use honey?
I’m trying to find healthy chocolatey snacks I can make
Thanks xx
Hi Jade, Yes I think they’re a healthier alternative because they’re lower in sugar than a traditional chocolate bar and are refined sugar free 🙂
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I made this several times and they are the favorite of my friends.
i use a muffin top pan to hold and shape the crisps and have experimented with putting nuts like macadamia or a sprinkling of chopped coconut on top. Also, I don’t use agave. Instead I grate
70% dark chocolate into the mixture to my taste as the only sweetness.
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A muffin top pan sounds genius!!! I’m so happy you guys love them and have been adding some fun toppings! xo
These were delicious and so easy to make! A good healthy snack to have on hand 🙂
Hi
I ordered puffed amaranth by mistake, would that work??
Thank you x
Hi!! I don’t think it has the same crispy crunch as puffed quinoa, but it may be delicious! It may just have a different texture.
Love these! Just made them and my dessert loving 14 yr old son might just ear them all! The texture is amazing with quinoa crisps. Thank you for creating this easy satisfying treat!
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I’m so happy you guys enjoyed them!! xo
These were amazing! So simple to make and they truly taste just like a nestle crunch bar! My son said it was hard for him not to eat the whole tray!
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Yay!! I agree, they’re too good!! I’m so glad you guys loved them!! xo
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Hi. Fab recipe. I mad them and they are sooooo good! Only problem with mine is that they didn’t crisp up. They set just fine and I could eat like a cookie but just not crispy. Any ideas why?
Thanks,
Col
Ah that’s really strange. The thing that makes them crispy is the puffed quinoa. So, maybe your quinoa wasn’t crispy? This is my favorite place to buy puffed quinoa. Let me know how it goes next time!! xo
Hi Lindsay!
I just made these delicious cookies and my Family loved them. Do you know how many calories- each cookie has? per
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No, I don’t know them offhand, but this is my favorite website to calculate! You can enter all the ingredients there 🙂
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Can I replace the agave nectar with maple syrup ?
Thanks
Yes, maple syrup or honey is a great sub! xo
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Mine were super liquidy, and when I tried to “scoop” them into the pan, it was more of a pour. They all just ran into each other. Even my chocolate doesn’t look like yours; mine is really, really dark. I’m wondering where I went wrong? I love chocolate and I love puffed quinoa- so together they should be spectacular! Thanks!
Hi Cheryl,
It was probably too liquid-y because it was too hot. Totally ok – you just need to let it sit to cool down and the coconut oil will firm up a bit to be scoopable and not so runny. Alternatively, if you don’t want to wait, you could put them into silicone molds, like a little cup to create a different shape not prone to runniness.
The darkness of your chocolate probably has to do with the cocoa powder you used. So, if it’s a little too dark for you, maybe switch to a different cocoa.
Hope this helps! Let me know how you make out!! xo
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
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Yes! It’s great to have a little chocolatey treat on hand 🙂