Chocolate Quinoa Crunch Bites (Printer-friendly)
Crunchy no-bake chocolate quinoa bites with oats and coconut. Naturally gluten-free and ready in 25 minutes.
# What You’ll 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. Add 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 smooth, stirring every 30 seconds if microwaving.
04 - Pour the melted chocolate mixture over the quinoa-oat mixture and stir until everything is thoroughly coated.
05 - Scoop rounded tablespoons of the mixture into the prepared muffin tin or onto the baking sheet. Press gently to form compact bites. Sprinkle with sea salt if desired.
06 - Refrigerate for at least 1 hour, or until the bites are firm and set.
07 - Remove the bites from the tin or peel off the parchment paper. Store in an airtight container in the refrigerator.
# Expert Tips:
01 -
- No oven required, which means your kitchen stays cool and your patience stays intact.
- The texture is an addictive mix of airy crunch and silky chocolate that rivals any store-bought truffle.
02 -
- Do not skip the chilling step, because these will crumble into a mess of beautiful chaos if you try to handle them while still soft.
- Stir the chocolate mixture until completely smooth before combining, because any lingering lumps of peanut butter will create soft pockets that weaken the structure.
03 -
- Wet your hands or lightly oil your spoon before pressing the mixture into the tin, and the batter will stick to itself instead of your fingers.
- Let the chocolate cool for just a minute before mixing it with the dry ingredients, because too-hot chocolate can make the coconut oil separate and leave a greasy film.