Before you start cooking the candy, cook quinoa crispies for this cook quinoa according to the instructions on the packaging. I put in a saucepan 1 multi-Cup grits, 2 multi-Cup water and a pinch of salt. Brought everything to a boil and cooked on low heat under a lid for 15 minutes. Then cooked without the lid for another 2-3 minutes until all the liquid evaporates.

The oven turn on the heating a t 180 degrees, a small baking tray with baking paper. On a baking sheet spread the cooked quinoa and bake in the oven as well as bake the granola: bake for 30-40 minutes until desired crunch and it will turn brown, stirring the quinoa every 5-10 minutes for even baking. Ready crispies let cool completely.

In the bowl of a blender put the pitted dates, walnuts, cocoa powder, cinnamon and sea salt. There also pour 1 tablespoon of sunflower oil and maple syrup.

Grind the mass to a state of fine grist. At the last moment, measure out 40 grams of the cooled quinoa crispies to add them to the blender jar and stir a few seconds to evenly distribute the quinoa in the candy mass.

From the resulting mass form the balls-candy. I got 18 candy weighing 15 to 18 grams. Candy perfectly molded and do not fall apart, additionally cooled in the fridge they don't need!

For the glaze you need dark chocolate with no added whey powder and other components of animal origin. Just like this bitter chocolate is allowed to eat in the Post. And so, for the glaze: in a steam bath melt the chocolate, at the end add sunflower oil and all mix well until smooth and shiny glaze. This icing dip each piece of candy and, while the glaze is hardened, decorate as desired. I sprinkled candy sea salt and quinoa crispies. Give the glaze to harden, to accelerate the curing I set the tray of chocolates in the fridge for 10-15 minutes. It's time to serve dessert...

.. and to put the kettle on!