Chocolate Quinoa Crisps

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!

If you want to browse desserts by flavor, check out all my chocolate recipes, banana recipes, vanilla recipes, and peanut butter recipes!

Ingredients for Chocolate Quinoa Crisps:

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! 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.
5. Cocoa powder or cacao powder, whichever you prefer.

How to make Chocolate Quinoa Crisps:

1. In a medium bowl, whisk together the coconut oil, agave nectar, vanilla, and cocoa powder until smooth.
2. Fold in the puffed quinoa.
3. Use a cookie scooper to scoop 8 – 12 mounds on a baking sheet lined with parchment paper.
4. Use your fingers to gently press the tops to flatten them out.
5. Pop in the fridge or freezer for 1 hour to harden.
6. Transfer the crisps to a bag or container and store in the fridge until you’re ready to eat!
7. Aaand that’s it! It makes about 12 cookies!!

Enjoy!! xo