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!!
Recipe
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!
Prep: 5 minCook: 1 hour to chillTotal: 1 hour 5 min
Servings: 12 crisps 1x
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 Info:
- 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
Enjoy!! xo
Tasty little cure for my sweet tooth. It didn’t quite hold any shape of a mound but possibly because I substituted agave for maple syrup. I might try making it again in a silicon mold. Also wondering how it would result made with cacao instead of cocoa
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Do you know if I can use light blue agave instead of agave nectar?
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Hi!! Yes that’s definitely fine! I typically use blue agave too 🙂
I am going to order some puffed quinoa from the link you provided. I’m unsure how many to order. Is one bag enough for this recipe?
Hi Victoria! Yes usually one bag is perfect 🙂 I cant wait to hear what you think! xo
These are divine! So easy and a great treat – just try not to eat them all in one go!
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Yay! It’s one of my favorite easy treats! I’m so happy you loved them! xo