Chocolate quinoa crisp bites (no bake)

If you’ve flown United Airlines recently, you know exactly what snack I’m talking about. You’re at 35,000 feet, the snack cart rolls up, and instead of the usual pretzels, they hand you that little blue package: an Undercover Chocolate Quinoa Crisp.

It’s light, intensely crunchy, perfectly sweet-and-salty, and entirely gluten-free.

Naturally, the moment I got home, I became obsessed. But when you start buying them by the bagful at the grocery store, the price tag adds up fast.

Quinoa crisp bites (just like the united snack!)

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Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Ingredients

  

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Ingredients

• •1 1/4 cup Premium dark chocolate chips or chunks, refined sugar-free
• 1.5 tsp Refined coconut oil, this thins the chocolate slightly and gives it a gorgeous, glossy snap
• 1.5 cups Dried puffed quinoa cereal, affiliate
• A generous pinch Fine or flaked sea salt
• 1/4 cup Dye-free rainbow sprinkles

Instructions

 

• Prep Your Station
• Set out a clean mini muffin mold on a small cutting board or baking sheet. This makes it incredibly easy to transfer the whole tray to the fridge later without spilling.
• Melt and Smooth
• In a medium microwave-safe bowl, combine your dark chocolate chips and the refined coconut oil. Microwave in 30-second intervals, stirring well after each burst, until the chocolate is completely smooth and liquid. Stir in a solid pinch of fine sea salt.
• Fold in the Crunch
• Pour the 1 frac{1}{2} cups of dried puffed quinoa directly into the melted chocolate. Using a spatula, gently fold the mixture until every single grain of quinoa is completely and evenly coated in a thin layer of chocolate.
• Mold and Compress (The Golden Step)
• Spoon the mixture evenly into your mini muffin cups. To ensure they hold their shape perfectly, press down firmly to tightly pack the clusters into solid little discs.
• Decorate and Set
• Top each bite generously with your dye-free rainbow sprinkles. Pop the tray into the refrigerator for 20 to 30 minutes until completely solid. Gently pop them out of the mold and enjoy!

Notes

products I used: 

Grabthe puffed quinoa  I use here 

My favorite dish for these bars

 

Author: Ali Jenkins

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