Jul 17, 2012
Dairy FreeEgglessGluten FreeHigh FiberSugar FreeVegan
Are you a chocolate lover? If you are,I love youthen you’re at the right place… because you just found these amazing Healthy Chocolate Quinoa Crackers!
Skip the Wheat Thins, the Ritz, the Saltines and all the other crackers out there and make chocolatecrackers instead. These crackers are a five-ingredient wonder (technically seven ingredients, but no one counts water and salt!), they are sweet but not overly so, and obviously, they’re full of chocolatey goodness!
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5 from 1 vote
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Healthy Chocolate Quinoa Crackers
Servings: 60 crackers
Prep Time: 45 minutes mins
Cook Time: 15 minutes mins
Total Time: 1 hour hr
These Healthy Chocolate Quinoa Crackers are super easy to make with just a few ingredients. Plus, they're sugar free, high fiber, gluten free, and vegan!
Ingredients
- Quinoa Flour
- Granulated Erythritol
- Unsweetened Natural Cocoa Powder
- Double-Acting Baking Powder
- Salt
- Unsweetened Vanilla Almond Milk
- Coconut Oil
- Vanilla Extract
Instructions
You can find the full recipe and instructions intheNaughty or NiceCookbook!
Recipe Notes
I originally wasn't going to share the recipe here because I worked so incredibly hard on publishingNaughty or Nice. But, I understand not having a recipe here can be frustrating. So, I'll meet you halfway... how does that sound? I'll show you all the ingredients I use in the recipe. That way, you can determine on your own whether or not the cookbook is for you!
Nutrition Facts
Healthy Chocolate Quinoa Crackers
Amount Per Serving (5 crackers)
Calories 90Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 3.5g22%
Sodium 90mg4%
Carbohydrates 10g3%
Fiber 2g8%
Protein 2g4%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cookies & Crackers
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With love and good eats,
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–Jess
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20 comments »
20 comments on “Healthy Chocolate Quinoa Crackers”
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Yumgoggle — July 17, 2012 at 10:27 am
I want to try this and spread every jam and fruity spread I have in my fridge. I have just finished my canning streak and I am so excited to try them with this amazing choco crackers.
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Maria @wayfaringteacher.com — July 18, 2012 at 9:19 am
OK, yum!!! I am really enjoying your blog! Mostly because you are so young yet so conscious of nutrition and health! And your pictures are beautiful. What time of day do you usually photograph?
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Jessica | Desserts with Benefits — July 18, 2012 at 12:02 pm
I usually photograph around 2-3pm, but on this day I shot around 9am since I baked them early and couldn’t wait haha
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Bengela — July 18, 2012 at 11:18 am
just found you this past weekend and look forward to your weekly surprises…can you use a different flour besides quinoa, like almond or coconut? If not, then can I make quinoa flour by just throwing some in the food processor? Thanks for sharing your creativity 🙂
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See AlsoSugar-Free Peanut Butter Cookies-
Jessica | Desserts with Benefits — July 18, 2012 at 12:32 pm
I’m sure other flours can be used, but if using coconut flour, I would recommend using a very small amount since it is such an absorbent ingredient. In the original recipe by the Edible Perspective, Ashley used both quinoa flour and whole wheat flour. However I made these using quinoa flour because quinoa is a complete protein and makes for a good snack.
Yes, you can make your own quinoa flour! Here is a link on how to do it (scroll down to “REAL FOOD Crackers”):
http://www.edibleperspective.com/home/2010/3/24/three-recipes-justforyou.htmlReply
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Shumaila — July 18, 2012 at 9:04 pm
Look really good and sound so much more healthy! Pinning it!
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Anonymous — July 19, 2012 at 1:17 am
Hi Jessica! I just pinned these, they look so good! I’m also wondering if you’re a self-taught photographer and if you have any advice for someone just starting out? Thanks!
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Jessica | Desserts with Benefits — July 19, 2012 at 2:19 am
Thank you so much! And yes, I am a self-taught photographer. To tell you the truth, it’s been a year with my new camera and I still haven’t read the manual or guide books that came with it 😛
If you are just starting out, I would recommend “getting to know” your camera. Play with the buttons and see how the different settings affect the lighting, clarity and focal point. After a while you realize you need to switch settings when shooting far away and close up. I like to prop a large white poster board next to the dish to provide more light and remove shadows (I used a poster when shooting these pictures, since the weather was crappy and it was very early so harsh/direct light was coming inside). If you want to learn more, search on Google 🙂 Hope I helped!
-JessReply
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Javelin Warrior — July 20, 2012 at 4:30 am
So simple but so beautiful – and I bet they’re tasty too! I really love that you found a way to work quinoa into the crackers…very cool. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…
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Erin W — August 14, 2012 at 10:18 am
What a great recipe! Sounds delicious and easy enough to make for this wheat-free family! I’m sure my kids will just die over them!
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artaniaR — August 30, 2012 at 12:01 am
Hi, I want to try to bake this, can I use butter instead of natural oil?
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Jessica | Desserts with Benefits — August 30, 2012 at 1:15 am
Yes, melted butter can replace the oil.
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artaniaR — August 30, 2012 at 5:10 pm
thanks! i just made it today but using whole grain flour. its very sticky and difficult to work with. but taste amazing! 😀
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Jessica | Desserts with Benefits — August 31, 2012 at 1:23 pm
Sorry it was difficult to work with, I guess it was from the change in flour? But I’m glad you liked the crackers!
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Pingback: Gluten Free, Dairy Free, Sugar Free, Vegan Red Velvet Cookie Dough Dip
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Hannah — November 22, 2019 at 5:40 pm
How long do you bake this recipe for and at what temperature?
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Hannah — November 22, 2019 at 5:48 pm
Also how much baking powder, and almond milk?
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