Best Ever Gluten-Free Chocolate Quinoa Cups
Dark chocolate, raw quinoa, and coconut oil make up these crunchy Best Ever Gluten-Free Chocolate Quinoa Cups! Easy, simple, and deliciously healthy. Paleo, dairy-free, sugar-free, and nut-free deliciousness. You can't beat that raw quinoa crunch!
Servings: 9 cups
- 4 bars High quality dark chocolate bars gluten-free, dairy-free
- 1 cup white quinoa raw + unrinsed
- up to 2 tbsp coconut oil melted or solid
In a double boiler set to low/medium heat melt 2 chocolate bars to chocolate liquid.
Add in coconut oil teaspoon by teaspoon to thin the chocolate mixture. You can use up to ½ tablespoon, but you may not need it. This all depends on how much coconut flavor you want, and how thin you want the mixture to be. This mixture should fill all 9 cupcake liners ¼-inch full. Let that be your guide if you are unsure.
Line a cupcake pan with foil cupcake liners. Spoon the melted chocolate into the lined cups, filling each about ¼-inch full. Place in the freezer to set, about 15 minutes.
Continue to melt the remaining chocolate 2 bars with melted coconut oil, and set aside with the double boiler on the lowest setting after it has melted.
Once the cups in the freezer are set, remove from the freezer and fill each cup with 1 ½ Tablespoons of quinoa. It will go everywhere. That is okay.
Pour remaining chocolate over quinoa so that quinoa is covered and tap the pan on the countertop to even out and smooth the chocolate. Place in the freezer until set or overnight.
Always store these quinoa cups in a sealed container in the freezer.
The gluten-free chocolate I trust are:
Coconut oil chocolates:
- Lily's dark chocolate (vegan, dairy-free, soy-free, Certified gluten-free)
- Enjoy Life (made in a Certified gluten-free, dairy-free, Soy-Free and nut-free facility),
- Endangered Species (dairy-free, Certified Gluten-Free)
- Vita Organics (dairy-free, vegan, soy-free, gluten-free - made on dedicated gluten-free lines)
- Nibmor (Certified gluten-free, dairy-free, vegan)
- Hu Kitchen (Dairy-free, paleo, vegan, & Gluten-free but made in a facility with wheat on another floor)
- Remember that coconut oil does melt the chocolate outside of the freezer. That means if you leave them out too long they will melt in your hands and not in your mouth. Keep this in mind when serving them.
- If you don't have a double boiler you can always use the microwave method. Doing it this way you would put the chocolate in a microwaveable cup and melt at 15-minute intervals until melted.
- After melting you'd then add the coconut oil to thin the mixture.