Chocolate Covered Quinoa Crunch Stuffed Dates

Prepare a quarter sheet by lining with parchment paper.

Pit your dates.

Fill each date with about 1-2 tsp of peanut butter. You don’t want it to be overflowing, but level with the cut since we’ll be dipping them in chocolate later.

Melt the chocolate with coconut oil in 15 second increments, stirring between each interval, until completely glossy and smooth. Let cool.

Once the chocolate has cooled, pour in the puffed quinoa - mix to combine.

Submerge each date in the chocolate quinoa mixture. Let the excess chocolate quinoa mixture drip off the dates, before placing back on the parchment lined pan. Sprinkle with flaky salt. Repeat with the remaining dates.

Place in the fridge for the chocolate to set, for about 40 minutes. Remove, and enjoy! Store in the fridge in an airtight container for up to two weeks.