The center is light and fluffy but then there is a little crunch. Kind of like if a chocolate crunch bar and a peanut butter cup hooked up. Their two worlds would collide and create these amazing treats.
In a heat proof bowl melt the chocolate over a double boiler (or in the microwave). Once melted, using a silicone candy mold (in whatever shape you want!) or mini muffin tin lined with small paper liners, fill each cup with about 1/2 teaspoon of the melted chocolate. Pop the mold into the freezer for 30 minutes to set.
Once the chocolate has set, mix together the almond butter, maple syrup, coconut flour and salt until it comes together to form a thick paste. Fold in the quinoa crispies.
Take 1/4 teaspoon of this mixture between your fingers and roll it into a little ball. Place the ball in the center of the chocolate, then press it down slightly with your finger. Repeat with the rest of the batch.
Cover the almond butter mixture with 1/2 - 3/4 teaspoon of melted chocolate and repeat until all the candies are covered. Sprinkle with sea salt if desired and place the molds back into the freezer for another 30 minutes.
Remove and pop the candies out the molds and enjoy!
These are best stored in the fridge or freezer and last for up to 1 week in the fridge and 1 - 2 months in the freezer.
The amount of coconut flour you need will depend on how creamy your almond butter is. Start with 1 teaspoon and then add more if necessary.