Begin by placing your dark chocolate chips or chopped chocolate bar in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between until smooth and completely melted, which should take about 1-2 minutes total. If using coconut oil, stir it in once the chocolate is melted for a creamy texture.

Once the chocolate is silky and free of lumps, remove the bowl from the microwave and add the puffed quinoa. Gently fold the quinoa into the chocolate using a spatula or wooden spoon, ensuring each piece is evenly coated with the luscious mixture.

Prepare a baking sheet by lining it with parchment paper. Using a spoon, scoop out portions of the chocolate-quinoa mixture and drop them onto the lined baking sheet, forming small clusters, aiming for about 1-2 inches apart.

Let them cool at room temperature for about 15-20 minutes. For quicker results, place the baking sheet in the refrigerator and chill for about 10 minutes, until the chocolate is firm to the touch.

After the chocolate has set, remove the baking sheet from the refrigerator. Gently break apart the clusters to create individual crisps or bars. Store them in an airtight container.