Step 1

In your bowl, whisk together the melted coconut oil, agave nectar, cocoa powder, and vanilla until smooth.

Step 2

Fold in the puffed quinoa.

Step 3

Use a cookie scooper to scoop about 8 mounds on a baking sheet lined with parchment paper.

Step 4

If the mixture is chilly, it will harden and be difficult to scoop. Microwave it for about 10 seconds to loosen up the batter if needed.

Step 5

Use your fingers to gently press the tops to flatten them out.

Step 6

Pop in the fridge or freezer for 1 hour until harden.

Step 7

Transfer to a bag or container and store in the fridge until you’re ready to eat!