Made with good for you ingredients, these delicious Mini Chocolate Quinoa Crunch Cups are a healthier way to satisfy your chocolate cravings.Jump to Recipe Print Recipe
I was browsing Tieghan's recipes on Half Baked Harvest when I saw this recipe for Superfood Chocolate Quinoa Bark. I loved her idea of combining super healthy ingredients with dark chocolate to make a delicious and yet 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 adapted her recipe, deciding to use mainly seeds in my chocolate and quinoa bites.
How to Make Chocolate Quinoa Bites
The crunchy mixture in these bites is made by combining quinoa, chia and sesame seeds and some unsweetened coconut and cacao nibs for extra flavour and texture.
The mixture is sweetened with 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 foil candy cups.
I used foil candy cups for this recipe because they are sturdy enough to hold the chocolate quinoa mixture on their own. If using paper cups, insert the paper cups in a mini muffin tin to make it easier to fill them.
Finish the cups off by topping them with a touch of additional melted chocolate. I sprinkled some of the cups with little flakes of pink Himalayan salt, but this step is optional.
If you leave in a warm area, place the muffin tin filled with the chocolate quinoa bites in the refrigerator to help set the chocolate faster.
This recipe makes more of the toasted quinoa mixture then you actually need for the chocolate quinoa cups. But I left it as is because I loved the crunchy quinoa mixture so much.
I used the left-overs to top my yogurt, but you could also add it to top smoothie bowls and bowls of cereal or granola. I haven't tried this, but I'm pretty sure that a few tablespoons of the quinoa mixture in a muffin batter would add some great texture to your muffins.
How to Store
Once set, the chocolate bites can easily be removed from the muffin pan for serving and storing. They can be placed in an airtight container and then stored in the refrigerator or freezer.
I hope you give this recipe a try because, with such healthy ingredients, these Mini Chocolate Quinoa Crunch Cups are more like little morsels of goodness! Happy Valentine's Day everyone!
More Delicious Chocolate Treats
- Double Chocolate Coconut Almond Truffles
- Spicy Chocolate Brownies
- Fudgy Chocolate Walnut Cookies
- Gluten-Free Almond Flour Brownies
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 tablespoon coconut oil
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon 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.
- I used foil candy cups for this recipe because they are sturdy enough to hold the mixture on their own. If using paper cups, insert the paper cups in a mini muffin tin to make it easier to fill them. Refrigerate the pan to cool the mixture. The bites will harden and then can easily be removed from the muffin pan for serving and storing.
This post was originally published in February 2016.