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Break up the chocolate into a heatproof bowl. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted.
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Mix in the tahini/nut-butter, then fold in the quinoa pops.
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Divide the mixture between 18 mini doughnut rings. Place in the fridge for 1-2 hours or until the chocolate has set.
NOTES
* You can use any crunchy cereal, but the weight may vary. For example when using protein crispies, 1 cup = 75g. When using quinoa pops, 1 cup = 25g. You basically need 1 cup of crunchy cereal for this recipe.
** Store in an air-tight container in the fridge. You can freeze any leftovers.
NUTRITION
Calories: 92kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 3mgPotassium: 97mgFiber: 1gSugar: 3gVitamin A: 7IUVitamin C: 0.1mgCalcium: 13mg
