Base ingredients: 1.5 cups (150g) pecans 12 large, soft medjool dates 1/2 cup (120g) almond butter 3 tbsp raw cacao powder Topping 140g melted dark chocolate 1 cup (25g) puffed quinoa* *Optional but recommended - for a crispier texture toast your puffed quinoa in the oven for 5 mins before using 1️⃣ Add all the base ingredients to a food processor and blend until fully combined. Add 1-2 tbsp of water as you blend if your dates are a bit dry. It should be really soft and sticky. 2️⃣ Separate into 12 pieces, press down into a cupcake tray or cases then put in the fridge whilst you melt the chocolate 3️⃣ Melt the chocolate and add the quinoa and mix well. Top each one with a spoonful of the chocolate mixture then refrigerate again