Melt the chocolate in the microwave (I do 30 seconds on 50% power a few times, stirring after each time, and stirring until melted) or a double boiler. Stir in the coconut oil.
Line a muffin pan with liners. Place 1 to 2 tablespoons of melted chocolate into the liners and brush it up along the sides with a pastry brush. Let the chocolate set (or you can place it in the fridge or freezer to set quickly – I do this now, because you’ll end up doing it with the cashew butter filling later).
To toast the quinoa, add it to a skillet over medium heat. Cook, stirring and tossing often, until the quinoa becomes fragrant and pops – and also turns golden if you’re using white quinoa – it will take about 5 to 6 minutes.
Melt the cashew butter in the microwave or in a small saucepan. Stir in the toasted quinoa. Spoon 1 to 2 tablespoons of the cashew butter mixture in the chocolate liners. Place the pan back in the fridge to set for 30 minutes or so. Once set, Spoon the remaining chocolate over the cashew butter, finishing off the cups. Place the pan back in the fridge to set. Eat up!!