Peanut Butter Chocolate Quinoa Crisps
No-bake, crunchy, and deeply chocolatey — melted dark chocolate and cocoa hold puffed quinoa and hemp hearts together with smooth peanut butter. 4g of protein per serving, no protein powder.
Servings: 14 servings
Calories: 140kcal
Ingredients
- ⅓ cup refined coconut oil
- 2 oz dark chocolate chopped (about ⅓ cup)
- ⅓ cup honey or agave
- ⅓ cup cocoa powder
- ½ cup peanut butter powder
- ¼ cup milk
- ½ teaspoon salt
- 2-¼ cups puffed quinoa
- ¼ cup hemp hearts
Instructions
- In a large bowl, whisk ½ cup peanut butter powder and ¼ cup milk into a smooth paste.
- In a small bowl, melt ⅓ cup refined coconut oil and 2 oz dark chocolate together, stirring until smooth. Microwave in 30 second increments until melted.
- Add the melted chocolate, ⅓ cup honey or agave, ⅓ cup cocoa powder, ½ tsp salt, 2-¼ cups puffed quinoa, and ¼ cup hemp hearts to the large bowl. Mix until everything is evenly coated.
- Lay parchment paper out on a flat surface to create the crisps. Use a 1.5tbsp cookie scoop to scoop out 28 balls onto the parchment paper. Use a wetted hand or back of a spatula to gently press down each one to form the round crisp patty look. Pop into the fridge for 20 minutes to set up or the freezer for 10 minutes. Then finish with flaky sea salt if desired and enjoy!
Notes
Honey or agave both work — agave and a non-dairy milk keeps these plant-based and is milder.
Store these in the fridge for up to 2 weeks or in the freezer for up to 3 months. Because of the coconut oil, they will start to melt at room temperature.
Nutrition
Serving: 2bites | Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.003mg | Sodium: 71mg | Potassium: 71mg | Fiber: 2g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg