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Easy Chocolate Puffed Quinoa Crunch

A simple version of the viral chocolate crunch recipe

Ingredients:

150 g dark chocolate, preferably 70% cocoa
50 g puffed quinoa
1 teaspoon coconut oil, optional
A small pinch of flaky sea salt

Instructions:

Line a small tray or plate with baking paper. Alternatively, use a silicone chocolate or mini-muffin mould.
Break the chocolate into a heatproof bowl. Melt it gently over a saucepan of simmering water, ensuring the bowl does not touch the water. You can also microwave it in 20-second intervals, stirring between each interval.
Stir in the coconut oil, if using. This makes the chocolate slightly smoother but isn’t essential.
Add the puffed quinoa and mix until all the quinoa is coated in chocolate.
Spread the mixture over the prepared tray or divide it between 12 silicone moulds.
Sprinkle with a small amount of flaky sea salt.
Refrigerate for 30–40 minutes, or until completely firm.
If you made one large sheet, break it into 12 pieces.

Makes: 12 small pieces
Preparation: 10 minutes
Chilling: 30–40 minutes
Total time: approximately 45–50 minutes
Calories: approximately 90 calories per piece

Why it is good for you

Dark chocolate contains cocoa polyphenols, natural plant compounds with antioxidant properties. Choosing chocolate with at least 70% cocoa usually provides more cocoa and less sugar than regular milk chocolate.

Puffed quinoa gives the chocolate a light, satisfying crunch while contributing a little plant protein, fibre and minerals. This is still a chocolate treat, but the quinoa adds more nutritional value and texture than biscuits or highly processed crispy cereal.

One small piece is perfect when you want something sweet after a meal.