Line a muffin tray with non bleached muffin papers. Heat all wet ingredients on a low flame stirring constantly to break up the cocoa butter. Once completely mixed, add to the puffed quinoa and mix well. Pour into muffin papers. Freeze at least 1 hour. Transfer into the refrigerator and store there.
PUFFED QUINOA: Heat a sauce pan for 1 minute with medium heat. Add 1/2 cup of quinoa and swirl it around in the pan until you hear little popping sounds, kind of like popcorn. It will start to turn golden brown. Be careful not to burn. When you think it is done popping pour into a bowl and pop another 1/2 cup. Repeat and when it is all done, sprinkle with a little sea salt.