Step 1: Melt the Chocolate. Break the dark chocolate into small pieces, place in a microwave-safe bowl, and microwave on low power in 15-second intervals until melted and smooth.

Step 2: Combine Ingredients. Stir in puffed quinoa until well-coated, being careful not to crush the quinoa.

Step 3: Portion the Mixture. Use a spoon to scoop mixture into mini muffin tin or create clusters on a baking sheet.

Step 4: Add Salt. Sprinkle flaky sea salt generously over the tops of each crisp.

Step 5: Chill. Refrigerate for at least 1 hour or freeze for 30 minutes until firm.

Step 6: Release and Store. Carefully release from molds and store in an airtight container with parchment paper layers.