Mini Chocolate Quinoa Crunch Cups
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4.8 from 5 votes

Mini Chocolate Quinoa Crunch Cups

Made with good for you ingredients, these delicious Mini Chocolate Quinoa Crunch Cups are a healthier way to satisfy your chocolate cravings.
Course Dessert, Dessert/ snack
Cuisine Western
Keyword Chocolate Quinoa Crunch Cups, Mini Chocolate Cups, Mini Chocolate Quinoa Crunch Cups
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 25 mini chocolate cups
Calories 157kcal
Author Adapted from Half Baked Harvest


  • 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.


Calories: 157kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 148mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Calcium: 42mg | Iron: 1.6mg