Quinoa Brittle with Dark Chocolate
Crunchy, nutty, and covered in dark chocolate - this quinoa brittle is the kind of snack that disappears the second you put it out. Uncooked quinoa toasts and caramelizes with cashews, almonds, pumpkin seeds, and sunflower seeds, then gets a thick layer of melted dark chocolate on top. Naturally sweetened, vegan, gluten-free, and ready in about 30 minutes. Great for snacking, meal prep, or wrapping up as a homemade gift.
1 servings
Calories: 4045kcal
Ingredients
- 2 tablespoons neutral oil avocado, safflower, or coconut
- 3 tablespoons agave syrup or maple syrup
- 3 tablespoons cane sugar organic and vegan
- 1/4 teaspoon chipotle pepper optional
- 1/2 cup uncooked quinoa
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds pepitas
- 1/3 cup cashews roughly chopped
- 1/3 cup almonds roughly chopped
Chocolate topping
- 6 ounces dark chocolate 70% cacao or higher
- Flaky salt for topping Maldon or sea salt
Instructions
- Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat. Do not skip this step - the caramelized sugar will stick permanently to an unlined sheet.
- In a large bowl, combine the oil, agave syrup, cane sugar, and chipotle pepper (if using). Stir until well integrated.
- Add the uncooked quinoa, cashews, almonds, pumpkin seeds, and sunflower seeds. Mix until everything is evenly coated.
- Pour the mixture onto the lined baking sheet. With a spatula, spread it into a thin, even layer. The thinner you spread it, the crunchier the brittle will be.
- Bake for 20-25 minutes, or until firm to the touch and deep golden brown around the edges. The edges may look dark - that's normal caramelization, not burning. Start checking at 18 minutes.
- Remove from the oven and let cool completely on the pan. Do not break it while warm or it will crumble.
- While the brittle cools, melt the dark chocolate. Microwave method: heat in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Double boiler method: place chocolate in a bowl over a saucepan of simmering water (water should not touch the bowl) and stir until melted.
- Pour the melted chocolate over the cooled brittle and spread evenly with a spatula. Sprinkle with flaky salt, hemp seeds, or crushed walnuts if desired.
- Place the pan in the fridge for 20-30 minutes (or freezer for 10 minutes) until the chocolate is completely set.
- Break into bite-size pieces with a sharp knife or your hands. Store in a tightly sealed jar or airtight bag.
Notes
- Spread thin: This is the most important tip. A thick layer = chewy center. A thin layer = crunchy brittle.
- Temperature: 325°F (163°C) gives you more control than higher temps. Less risk of burnt edges while the center catches up.
- Sweetener swap: You can use maple syrup instead of agave. Do not substitute the cane sugar for coconut sugar - cane sugar caramelizes and holds the brittle together.
- Storage: Airtight container at room temperature for up to 2 weeks. Freezer for up to 2 months. Layer pieces with wax paper so they don't stick. Avoid the fridge - humidity makes it chewy.
- Nut-free version: Skip cashews and almonds, double up on pumpkin seeds and sunflower seeds.
Nutrition
Calories: 4045kcal | Carbohydrates: 369g | Protein: 93g | Fat: 256g | Saturated Fat: 73g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 109g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 4204mg | Fiber: 57g | Sugar: 158g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 526mg | Iron: 48mg