Step 1

Whisk together the melted cocoa butter and agave nectar.

Step 2

Once combined, add the almond flour, cinnamon, ground ginger, salt, and nutmeg.

Step 3

Whisk again until combined.

Step 4

Fold in the crispy, puffed quinoa and the pecans.

Step 5

Use a cookie scooper to scoop balls and place onto a baking sheet lined with parchment paper. You can keep them as is, but I like to roll them in between my hands to make the balls smooth.

Step 6

Melt the chocolate chips in the microwave for 2 minutes, stirring every 30 seconds.

Step 7

Stir in the coconut oil.

Step 8

Once the chocolate is smooth, dip each ball or drizzle them with the chocolate.

Step 9

Place the balls back on the parchment paper.

Step 10

Chill for 10 minutes until the chocolate hardens. Store in the fridge.