Melt the chocolate over a double boiler, stirring until completely smooth. Whisk in the coconut butter until melted and combined.
Add almonds and quinoa crispies, stirring together until they are evenly coated with the chocolate. Using a cookie scoop (or spoon), scoop 1- 2 tablespoons of the chocolate mixture onto a parchment lined baking sheet, spacing them out about 1" apart.
Using your fingers, gently flatten the mounds and form them into little "nests" making a well in the center of each mound. Pop the baking sheet into the freezer and allow the cookies to set for 20 - 30 minutes.
Remove and add in jelly beans then serve immediately.*
These are best served chilled, so keep them in the fridge until you're ready to serve.