Peanut Butter Cup Quinoa Crunch Bites!

Line a half sheet with parchment paper. Melt the chocolate by combining the chips and coconut oil together and melting in the microwave in 15 second increments, stirring between each interval until glossy and smooth. Let cool slightly then add peanut butter, maple syrup, and salt. Fold in the puffed quinoa. Mix to incorporate. Work quickly to form the quinoa chocolate mixture into “cookies” & pack the mixture tightly together while forming. You can make them as large or as small as you’d like (a yield of this recipe is about 9-12). Place each cookie on the prepped cookie sheet. Sprinkle with flaky salt and transfer to the fridge to set for about 30-40 minutes. Store in the fridge for 1 week. Enjoy!