Step 1

Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.

Step 2

Add the almond flour and salt.

Step 3

Whisk it or fold it together until completely combined.

Step 4

Fold in the puffed quinoa.

Step 5

Use a cookie scooper to scoop the balls and keep them uniform.

Step 6

Then, roll them between your hands to make them smooth.

Step 7

If desired, melt chocolate chips and dip each ball into the chips.

Step 8

Sprinkle each ball with salt.

Step 9

Place them on a cutting board or baking sheet lined with piece of parchment paper and store in the fridge for the chocolate to harden.