Start by placing raw quinoa in a dry skillet over medium heat. Stir gently for about 5–7 minutes, watching closely as the quinoa pops and turns a lovely golden color. Remove from heat and let it cool completely.

In a heatproof bowl, combine dark chocolate and coconut oil if using. Set the bowl over a pot of simmering water, stirring continuously for about 5 minutes until melted and smooth. Remove from heat and let cool slightly.

Gently fold in the toasted quinoa and a pinch of sea salt into the melted chocolate. You can add chopped nuts, dried fruit, or any other optional ingredients now.

Line a baking sheet with parchment paper and drop spoonfuls of the chocolate-quinoa mixture onto it. Flatten each scoop slightly, leaving space between each.

Chill in the refrigerator for about 20–30 minutes, or until firmly set. They should feel solid to the touch.

Transfer the crisps to an airtight container. Store in a cool, dry place or refrigerate for up to a week.