No-Bake Crispy Quinoa Butterfinger Cookies

In a medium bowl, mix peanut butter, maple syrup, and vanilla extract together until smooth. Add the almond flour and salt - mix to combine. Fold in the quinoa crisps until incorporated. Using about 1-2 tbsp of crispy quinoa “dough,” form into cookies. Repeat with remaining dough until you’ve utilized all of the crunchy peanut butter dough. Place the cookies in the freezer. In a medium heat-safe bowl, combine the chocolate chips and coconut oil and melt in 15 second increments, stirring between each interval, until smooth and glossy. Remove the cookies from the freezer and submerge each in the melted chocolate until fully coated. Top with flaky salt and puffed quinoa. Repeat with the rest of the cookies. Freeze until chocolate has hardened, about 1-2 hours. Enjoy! Store in freezer.