Peanut Butter Chocolate Quinoa Crisps

0 In a large bowl, whisk [wprm-ingredient text="1/2 cup peanut butter powder" uid="4"] and [wprm-ingredient text="1/4 cup milk" uid="5"] into a smooth paste.
1 In a small bowl, melt [wprm-ingredient text="1/3 cup refined coconut oil" uid="0"] and [wprm-ingredient text="2 oz dark chocolate" uid="1"] together, stirring until smooth.  Microwave in 30 second increments until melted.
2 Add the melted chocolate, [wprm-ingredient text="1/3 cup honey or agave" uid="2"], [wprm-ingredient text="1/3 cup cocoa powder" uid="3"], [wprm-ingredient text="1/2 tsp salt" uid="6"], [wprm-ingredient text="2-1/4 cups puffed quinoa" uid="7"], and [wprm-ingredient text="1/4 cup hemp hearts" uid="8"] to the large bowl. Mix until everything is evenly coated.
3 Lay parchment paper out on a flat surface to create the crisps. Use a 1.5tbsp cookie scoop to scoop out 28 balls onto the parchment paper. Use a wetted hand or back of a spatula to gently press down each one to form the round crisp patty look. Pop into the freezer for 10 minutes to set up. Then finish with flaky sea salt if desired and enjoy!Best stored in the freezer; otherwise they don't stay crispy!