Salted Caramel Chocolate Quinoa Crisps (No Bake)
These salted caramel chocolate quinoa crisps have a crunchy chocolate quinoa shell wrapped around a salted peanut butter caramel center. No baking required, just 5 main ingredient
Servings: 8
Calories: 298kcal
Ingredients
For the chocolate quinoa crisps
- 200 grams chocolate melted (about 1 heaped cup chocolate chips or chopped chocolate)
- 2 cups puffed quinoa about 140 grams, measure by volume as this can vary by brand
For the salted peanut butter caramel filling
- 85 grams smooth peanut butter ⅓ cup
- 50 grams maple syrup 2½ tablespoons
- 1 tablespoom coconut oil melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
Optional topping
- Flaky sea salt
Instructions
- Line a baking tray with parchment paper.
- In a small bowl, mix the peanut butter, maple syrup, melted coconut oil, vanilla extract, and fine sea salt until smooth. If the mixture looks lumpy, warm it in the microwave for 10 to 15 seconds, then stir again.85 grams smooth peanut butter, 50 grams maple syrup, 1 tablespoom coconut oil, ½ teaspoon vanilla extract, ⅛ teaspoon fine sea salt
- Spoon the caramel mixture onto the parchment paper in 8 to 12 small rounds, about 3.5 to 4 centimeters (1½ inches) wide. Freeze for 20 to 30 minutes, until firm enough to lift.
- Melt the chocolate in a heatproof bowl in the microwave in 20 to 30 second bursts, stirring between each one, until smooth.200 grams chocolate
- Add the puffed quinoa to the melted chocolate and stir until coated. Add extra quinoa only if the mixture still looks glossy and well coated.2 cups puffed quinoa
- Spoon half of the chocolate quinoa mixture onto a parchment-lined tray in 8 to 12 small circles, slightly wider than the caramel discs.
- Place a frozen caramel disc on top of each chocolate quinoa base. Spoon the remaining chocolate quinoa mixture over the top, gently pressing around the edges to fully cover the caramel.
- Optional: Use a circular cookie cutter to help shape the crisps.
- Sprinkle with flaky sea salt, if using. Chill in the fridge for at least 1 hour, or in the freezer for 20 to 30 minutes, until fully set.Flaky sea salt
Video
Notes
Storage: fridge in an airtight container up to 1 week, freezer up to 3 months. If eating from frozen, let sit for about 10 minutes before eating.
Muffin tray method: For a neater, more uniform shape, use a mini silicone muffin tray. Add a spoonful of chocolate quinoa to each hole, press in a frozen caramel disc, then top with more chocolate quinoa.
Higher protein: Instead of using puffed quinoa use soy protein crisps or pea protein crisps instead.
Nutrition: For 8 large servings you get 298 calories 5 grams of protein and 4 grams of fiber. For 12 servings you get 200 calories, 3 grams of protein and 2.5 grams of fiber.
Nutrition
Calories: 298kcal | Carbohydrates: 31.6g | Protein: 5.2g | Fat: 16.6g | Saturated Fat: 7.7g | Sodium: 54mg | Fiber: 4.2g | Sugar: 9.7g | Iron: 3.2mg
