Heat a saucepan on medium/low heat

Add the quinoa into the pan. Once you hear the quinoa begin to pop, shake the pan or toss the quinoa with a rubber spatula and let it cook for about 3-5 minutes, tossing occasionally. Continue to cook until all of the quinoa is popped and lightly toasted.

Combine the nut butter, maple syrup and cassava flour in a bowl. Mix well until evenly incorporated and a thick mixture forms

Melt the chocolate chips with the coconut oil in a microwave safe bowl in 30 second increments until the chocolate is smooth.

Mix the quinoa into the melted chocolate, reserving some to top the peanut butter cups with.

Line a 12-count muffin tin with paper liners. Pour 1 tsp of the chocolate into the bottom of the liner and spread to cover the bottom

Scoop about 1 tbsp of the peanut butter filling and place it in the center of the liners, then cover it with more chocolate to coat it. Repeat until all of the liners are filled. I fill them about 3/4 of the way to the top

Sprinkle the rest of the popped quinoa over the top of the peanut butter cups and place the tray in the freezer for at least 20-25 minutes.

Once frozen, top with flakey sea salt and enjoy.

Keep stored in the fridge for up to 3 weeks, or freezer for up to 3 months.