Chocolate Puffed Quinoa Crisps are a sweet candy treat with a crunch that is kosher for Passover.
This recipe comes from our Passover Dessert recipe collection. We like to think that this recipe tastes like a Passover crunch bar. It is super simple to make and only has 2 ingredients. You can make Chocolate Popped Quinoa Crisps pareve or dairy depending on the chocolate chips you use.
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Growing up, I never knew that quinoa existed. As I got more into cooking and baking, I was shocked to find out that quinoa is both kosher for Passover and a vegan protein source. I absolutely love the flavor of quinoa in dishes like our Quinoa Salad With Cranberries.
Quinoa also happens to have a delicious toasty flavor when heated in a pan. This makes it a perfect addition to melted chocolate.
What makes this recipe unique is that it only has two ingredients and is done in under 5 minutes. If you like the idea of a Passover candy bar, you should also try our recipe for Matzo Crack.
How to make Chocolate Puffed Quinoa Crisps
Step 1 - toast the quinoa
Over medium/high heat, toast raw quinoa for 30-45 seconds. You will know when it is done because the quinoa will start to jump in the pan. This is sometimes referred to as puffed or popped quinoa. Remove the pan from the heat immediately or the quinoa will burn (leave the toasted quinoa in the warm pan).
Step 2 - add chocolate chips
After removing the pan containing the puffed quinoa from the heat, pour the chocolate chips into the pan. Stir to combine the quinoa and chocolate chips.
Step 3 - cool
Spoon portions of the chocolate quinoa candy batter onto a baking sheet lined with parchment paper. Cool for 1-2 hours or until completely hardened. We like to use a cookie dough scoop for this because it gives us just the right amount for each chocolate bite. If you aren't using one, the scoops are about 2 tablespoon each.
Ingredients used in Chocolate Puffed Quinoa Bites
There are only two ingredients needed for these super tasty quinoa bars:
- Chocolate Chips - we used pareve semi sweet chocolate chips for this post. You can also use milk chocolate to make the recipe dairy.
- Quinoa - this gives the quinoa candy some crunch and a protein content. We used the regular white quinoa.
Recipe FAQ
This is a delicious candy bar that combines the sweet rich flavor of chocolate with the toasty crunch of popped quinoa. This recipe makes a super tasty dessert.
You can use any chocolate you want for this recipe. We used semi-sweet chocolate chips for this post but you can also use dark chocolate or milk chocolate.
Pour the raw quinoa into a pan and heat over medium/high heat for 30-45 seconds. The quinoa will be crunchy with a delicious toasty flavor.
No, it is not required.
Puffed quinoa refers to the process of heating quinoa in a pan until it cooks. The quinoa will not actually be "puffy" and it is sometimes called popped quinoa.
Variations on Chocolate Popped Quinoa Crisps
If you are looking to vary up your Popped Quinoa Candy, try these additions during Step 2 of the recipe:
- Dried fruit - add a hand full of dried cranberries or dried cherries in with the chocolate chips
- Nuts - if you like nuts add in some chopped pecans or walnuts
How to store Chocolate Puffed Quinoa Crisps
- On the counter - after the Chocolate Quinoa hardens there is no more need for refrigeration. Store on the counter for up to 14 days.
- In the freezer - Make them ahead of time and store in a plastic bag in the freezer for up to 6 months.
Recipe Pro Tip
- The quinoa is done cooking when it pops. It won't pop like popcorn, rather you are looking for it to jump around in the pan. Do not overcook or the quinoa will burn and taste awful.
📖 Recipe
Chocolate Puffed Quinoa Crisps
Ingredients
- ¼ cup quinoa
- 1 cup chocolate chips
Instructions
- Heat raw quinoa in a pan over medium/high heat until it pops (about 30-45 seconds.
- Remove pan from heat, add the chocolate chips, and stir until combined.
- Place scoops of about 2 tablespoon each on a baking sheet and cool for 2 hours.
Judy Goldberg says
I made these for dessert at the Seder for the first time this year, instead of my usual matza crackle, which is too rich and also easy to burn. The quinoa crisps were much easier to make and they were a hit with everyone.
Ben says
Thanks Judy, glad you enjoyed them!