With such amazing for you ingredients, these delicious Mini Chocolate Quinoa Crunch Cups are little morsels of goodness.
I was browsing Tieghan’s recipes on Half Baked Harvest when I saw this recipe for Superfood Chocolate Quinoa Bark and loved the idea of combining some super healthy ingredients with some dark chocolate to make a delicious and yet still healthy treat. Tieghan has some very creative recipes on her site and if you haven’t seen her blog yet you should definitely check it out. I changed up her recipe somewhat, deciding to use mainly seeds in mine and made some Mini Chocolate Quinoa Crunch Cups.
The crunchy mixture in these cups is made by combining quinoa with chia and sesame seeds and some unsweetened coconut and cocoa nibs for extra flavour and texture. The mixture is sweetened with a bit of pure maple syrup and baked in the oven until fragrant and caramelized. To make the mini chocolate cups you simply combine some of the melted dark chocolate with the crumbled up seed mixture and spoon it into mini paper cups, to finish the cups off simply top with additional melted chocolate. I sprinkled some of the cups with little flakes of pink Himalayan salt, but this is totally optional.
This recipe makes more of the toasted quinoa mixture then you actually need for the chocolate quinoa crunch cups, but I left it as is, because I loved the crunchy mixture so much that I used the left-overs to top my yogurt, but you could also add it to your bowl of cereal or granola. I haven’t tried this, but I’m pretty sure that a few tablespoons of the mixture in a muffin batter would add some great texture to your muffins. Hope you give this recipe a try because with such amazing for you ingredients, these mini chocolate quinoa crunch cups are more like little morsels of goodness! Happy Valentine’s Day everyone!
Mini Chocolate Quinoa Crunch Cups
- 1 cup raw quinoa
- 1/2 cup unsweetened coconut flakes
- 1/4 cup raw chia seeds
- 1/4 cup raw sesame seeds
- 1/8 cup cocoa nibs
- 1/3 cup maple syrup
- 2 tbsp. coconut oil
- 1 tsp. pure vanilla extract
- 1/8 tsp. sea salt dash
- 12 oz. semi-sweet chocolate broken into pieces
- Pink Himalayan salt for topping optional
- Pre-heat oven to 350°F. Line a baking sheet with a silpat or parchment paper.
- Rinse the quinoa under cold water, drain and put in a skillet over medium low heat to dry the quinoa and lightly toast it. Quinoa will start to making popping sounds when dry.
- Meanwhile in a small saucepan, over medium-low heat, combine the maple syrup and coconut oil and let it come to a gentle simmer. Remove from heat, add the vanilla and salt and stir.
- Once the quinoa starts to make the popping sound, add the coconut, cocoa nibs, sesame and chia seeds to the skillet. Pour the maple syrup mixture over the seeds and stir to evenly coat the dry ingredients.
- Pour the seed mixture onto the lined baking sheet and spread it evenly with a spatula. Bake for 15 to 20 minutes or until the mixture is fragrant and toasted. Remove from the oven and let the mixture cool.
- Meanwhile, melt the chocolate in a double bath or in the microwave oven in short bursts of time.
- Once the chocolate is melted, pour 1/2 cup into small bowl and add 1 cup of the seed mixture, making sure to crumble the larger pieces.
- Mix the chocolate and the seed mixture until you have a uniform texture.
- Spoon the mixture two thirds up the mini paper cups and then top each cup with a bit more of the plain melted chocolate.
- Optional: If desired, sprinkle little flakes of pink Himalayan salt on the chocolates before they set.
- Once you have filled the cups you can place the mini cups in a mini muffin cup pan for easier storage in the freezer or refrigerator.
- Once the chocolates are set they should be stored covered in the refrigerator or freezer.