How to make ChocolateQuinoa Crisps
Prep
time: 15 minutes | Cook time: 5 minutes | Makes 16 crisps
5 tablespoons coconut oil, melted, divided
1 cup dry quinoa
2 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Sea salt
1 cup dry quinoa
2 tablespoons maple syrup
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
Sea salt
1. In a wide, heavy-bottomed saucepan (at least 6
inches deep with a
lid) over medium heat, heat 1 tablespoon of coconut oil.
lid) over medium heat, heat 1 tablespoon of coconut oil.
2. Add a few dried quinoa seeds. Once the pan is
hot enough, the
quinoa should pop. It will not expand as much as a popcorn kernel, but
it will brown and jump in the air.
quinoa should pop. It will not expand as much as a popcorn kernel, but
it will brown and jump in the air.
3. Cover the base of the pot with the remaining
quinoa.
4. Gently shake the pot constantly to prevent
sticking or burning of
seeds. Remove from the heat once the popping starts to slow, usually
after 1 to 5 minutes. Be sure not to let the quinoa burn.
seeds. Remove from the heat once the popping starts to slow, usually
after 1 to 5 minutes. Be sure not to let the quinoa burn.
5. Once the quinoa has stopped popping, pour onto
a baking sheet to
cool.
cool.
6. In a medium bowl, whisk together the remaining
4 tablespoons of
coconut oil with the maple syrup, cocoa powder, and vanilla until
smooth. Add salt to taste.
coconut oil with the maple syrup, cocoa powder, and vanilla until
smooth. Add salt to taste.
7. Fold in the puffed quinoa.
8. Scoop 1-tablespoon mounds of the mixture onto
a lined baking
sheet, and gently press to flatten.
sheet, and gently press to flatten.
9. Chill in the refrigerator or freezer for 30 to
60 minutes, until
hardened.
hardened.
10. Transfer to a large bag or airtight
container, and keep refrigerated.
Per
Serving
calories: 92 ; fat: 5g ; protein: 2g ; carbs: 10g ; fiber: 1g ; sugar: 2g ; sodium: 1mg
calories: 92 ; fat: 5g ; protein: 2g ; carbs: 10g ; fiber: 1g ; sugar: 2g ; sodium: 1mg
