Start by breaking the dark chocolate into small pieces and placing them in a microwave-safe bowl. If using peanut butter, add it to the bowl. Melt the mixture in the microwave at 20% power in 15-second bursts, stirring in between until smooth, about 1-2 minutes total.

Once the chocolate is melted, remove the bowl from the microwave. Gradually stir in the puffed quinoa using a spatula until all pieces are well coated with chocolate.

Drop mounds of the mixture onto a parchment-lined baking sheet or into a mini muffin pan, spacing them apart. Sprinkle flaky sea salt over each mound if desired.

Place your baking sheet in the freezer for about 30 minutes or in the fridge for about 1 hour until the chocolate firms up.

Once firm, transfer the crisps to an airtight container, separating layers with parchment paper. Store in the fridge for up to 5 days or freeze for up to 3 months.