These homemade chocolate quinoa crisps are crunchy little clusters of puffed quinoa coated in dark chocolate. They taste just like the Undercover quinoa crisps, but are made at home with no baking required.
A Quick Look At This Recipe
✅ Recipe Name: Chocolate Quinoa Crisps (Copycat Undercover Snacks)
🕒 Ready In: ~5 minutes prep plus about 1 hour chilling
👪 Serves: Makes about 16 crisps
🍽 Nutrition: ~200 calories per crisp, 1.3 grams of protein and 2 grams of fiber
🥣 Main Ingredients: Puffed quinoa, dark chocolate (optional coconut oil and sea salt)
📖 Dietary Info: Naturally gluten-free, easily made vegan, vegetarian
⭐ Why You'll Love It: Tastes just like the shop-bought version, crunchy, and ready with two ingredients.
I first tried chocolate quinoa crisps on an American Airlines flight, fully expecting them to be pretty meh… like most airline snacks. Instead, I got these crisp, snappy, chocolatey bites that I could not stop thinking about.
The brand was Undercover Snacks, and because they are not easy to find where I live, I did what I always do when I love something I cannot easily buy. I went home and recreated them.
The good news is they are extremely easy to make. If you can melt chocolate, you can make these.
If you like little treats like this, you might also enjoy my protein crisp bars or my healthy rocky road, both of which are easy no-bake favourites on the blog.
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Nutrition Highlights
Here is why these little crisps are worth making:
- Cheaper to make at home compared to store-bought versions.
- You are in control of the ingredients, so you can choose the type of chocolate you prefer. I like using dark chocolate with a higher cocoa percentage, which keeps them rich and chocolatey without being overly sweet.
- Quinoa is a complete protein with all nine essential amino acids, plus a little fibre, so these feel a bit more satisfying than plain chocolate. More on this in my how much protein you actually need and top fibre foods posts.
- The portion sorts itself. Each crisp is its own serving at around 100 calories, so it is easy to have one or two with a cup of tea.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
Puffed quinoa is quinoa that has been heated until it puffs up and turns light and crisp, a bit like a tiny popcorn. It is difficult to do this well at home, so I buy mine ready-made on Amazon. Quinoa is naturally gluten-free, so this recipe already is, but if you are very sensitive, check the packet is labelled gluten-free, as some are processed in shared facilities.
Dark chocolate: I use dark chocolate but you can use whatever chocolate you prefer. Try to use a bar of real chocolate rather than chocolate chips where you can, as chips are made to hold their shape and do not melt as smoothly. To keep these vegan and dairy-free, use a dairy-free dark chocolate. Most good dark chocolate is already dairy-free, but always check the label. For a lower sugar option, pick a higher cocoa percentage, as the higher the percentage, the less sugar it usually contains.
Coconut oil (optional): A small spoon of coconut oil helps the chocolate melt smoothly and gives a nice glossy finish.
Sea salt (optional): A tiny pinch of flaky sea salt on top lifts the whole thing and makes the chocolate taste even more chocolatey.
Recipe Variations
Stir a spoon of peanut butter or almond butter into the melted chocolate for a richer, fudgier bite.
You can also fold in a handful of chopped nuts, seeds, or freeze-dried raspberries for extra crunch and colour.
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Equipment
There is no special equipment needed here, but a couple of bits help.
Cookie scoop: A medium cookie scoop or ice cream scoop makes it easy to portion the mixture into even mounds quickly, before the chocolate starts to set.
Parchment paper: Line your tray with parchment so the crisps lift off cleanly once set.
Expert Tips for Making Chocolate Quinoa Crisps
- Do not overheat the chocolate. Melt it slowly and stop as soon as it is smooth, as overheated chocolate can turn grainy.
- Work fairly quickly once the quinoa is mixed in, as the chocolate begins to set as it cools. If your mixture stiffens before you finish scooping, warm it for a few seconds to loosen it again.
- For neat, even crisps, a cookie scoop helps.
- Line your tray with parchment paper so you easily can lift off the crisps
Storage
Store the crisps in an airtight container in the fridge for up to 2 weeks. They keep their snap best when chilled.
Freeze for up to 3 months. Freeze in a single layer first, then transfer to a container or bag. I love them straight from the freezer.
FAQs
The idea is the same, crispy quinoa coated in chocolate, but making them at home means you control the type and quality of the chocolate, you can add sea salt or other flavours, and it works out cheaper. They are also handy if, like me, you cannot easily buy the branded version where you live.
It's hard to find in regular stores but you may find it in the cereal or baking aisle of larger supermarkets and health food shops. I buy mine online, I get this puffed quinoa from Amazon. Make sure you buy puffed quinoa rather than raw quinoa, as they are not the same thing.
You can, but a bar of real chocolate usually melts more smoothly and sets with a better snap. Chocolate chips are designed to hold their shape, so they can be a little thicker to work with. If chips are what you have, just add the coconut oil to help them melt.
You haven't allowed them to set fully or the puffed quinoa has softened in its packaging. This can sometimes happen if air gets into the bag so make sure to always fully seal the puffed quinoa after use.
More Healthy Chocolate Recipes You'll Love
- Protein Crisp Bars
- Healthy Rocky Road
- Chocolate Tahini Cups
- Mars Bar Crispy Cake
- Snickers Yogurt Cup
📖 Recipe
2-Ingredient Chocolate Quinoa Crisps (Undercover Dupe)
Equipment
Ingredients
- 120 grams puffed quinoa 2 cups
- 180 g chocolate or chocolate chips about 1 cup
- 1 tablespoon coconut oil (optional)
- Flaky sea salt to sprinkle (optional)
Instructions
- Optional but recommended: toast the puffed quinoa in a dry pan over medium heat for a few minutes, stirring, until extra crisp and nutty smelling. Let it cool slightly.120 grams puffed quinoa
- Melt the chocolate either in the microwave in 20 to 30 second bursts, stirring between each one, or in a heatproof bowl set over a pan of simmering water.If you have difficulty melting chocolate, adding a little coconut oil can help create a smoother consistency.180 g chocolate or chocolate chips, 1 tablespoon coconut oil
- Add the puffed quinoa to the melted chocolate and fold gently until fully coated.
- Using a cookie scoop, drop about 16 mounds onto a parchment-lined tray. Flatten the tops slightly if you like, and sprinkle with sea salt if using.Flaky sea salt
- Chill in the fridge for about 1 hour, until firm and set. Store in the fridge.
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Notes
- Use puffed quinoa, not raw quinoa. They are completely different. Raw quinoa will not work here.
- Toast the quinoa for the best crunch. Packaged puffed quinoa can soften in the bag, and a quick toast in a dry pan brings back the snap.
- A bar of chocolate melts better than chips. If you only have chips, add the coconut oil to help them melt smoothly.
- Do not overheat the chocolate. Melt slowly and stop as soon as it is smooth so it does not turn grainy.
- Work quickly once mixed, as the chocolate sets as it cools. Reheat for a few seconds if it stiffens.
- Storage: Fridge in an airtight container up to 2 weeks, or freezer up to 3 months. Lovely straight from the freezer.
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