In the bowl of a food processor combine the dates and cashews. Process until they resemble a coarse sand.
Add oil, nut butter, syrup (if using) and cinnamon, and process until a dough forms. If the dough does not come together, add some water, 1 tablespoon at a time until the dough sticks together when you press it between your fingers.
Pulse in the quinoa puffs.
Form 1" balls with your hands and place on a parchment lined plate. Freeze for at least 60 minutes and then enjoy.
Keep in a covered container in the freezer for best results, but they will also keep in the fridge.