These simple sweet treats are reminiscent of the Rice Krispy cakes of my childhood; this version is vegan-friendly, refined sugar-free and has an impressive nutritional profile thanks to the use of coconut oil, raw cacao powder and popped quinoa.

Popped Quinoa Chocolate Crispy Cakes [Vegan, Gluten-Free]

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  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • ½ cup liquid sweetener of choice
  • 1 cup popped/puffed quinoa (puffed rice/buckwheat/oats would work too)


  1. In a large mixing bowl stir together the coconut oil, cacao powder and sweetener.
  2. Add the popped quinoa and mix everything together until the quinoa is completely covered by the chocolate mixture.
  3. Divide the mixture between 6 cupcake cases then place them on a tray or plate and leave them to set in the fridge for an hour or two.


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