1 Add almonds into a food processor and process until it forms a fine mixture.
2 Add in protein, coconut flour, cinnamon, salt and process for 10-15 seconds until well combined.
3 Pour in the almond butter and rice malt syrup, process again.
4 If needed, add in a few tbsp coconut oil to help the mixture combine and stick together.
5 Roll into bite sized balls and place into the freezer.
6 In the meantime, melt vegan chocolate until smooth. Take balls out of freezer, roll into chocolate & place onto a tray lined with non-stick baking paper. Sprinkle puffed quinoa on top. Place into the fridge and leave until set. Enjoy!
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