Preheat the oven to 325 °F. Place the coconut flakes on a large baking sheet and toast the coconut but 10 minutes, stirring every few minutes, until it's golden brown and fragrant. Allow the coconut to cool or at least 15 minutes.
Transfer the toasted coconut flakes to a food processor. Process the coconut until it becomes completely smooth and is almost runny. Note that coconut butter is thinner than traditional nut butters but will harden as it cools. This could take anywhere from 10 - 20 minutes depending on your food processor.
Transfer the coconut butter to a jar and allow to cool slightly before preparing your quinoa bites. The coconut butter can be stored in an airtight jar for up to two months.
To make the bites, toast the quinoa in a dry skillet. Allow the quinoa to cool for a few minutes then add to a large bowl.
Melt the coconut butter, cashew butter, coconut oil and syrup together in a small saucepan. Pour the this mixture over the toasted quinoa and stir to combine.
Line a muffin tin with paper liners than evenly divide the quinoa-coconut mixture into each liner. Press to flatten the quinoa into the liners.
Refrigerate (or freeze) for at least 1 hour or until the bites are hard. Store in a sealed container in the fridge or freezer.