Combine oats, dates and chocolate in your food processor. Blend on high until the mixture resembles coarse crumbs. Transfer to a large mixing bowl and stir in puffed quinoa.

Combine almond butter and honey in a small saucepan and cook on low heat, stirring occasionally, until the mixture is well combined and barely reaches a light simmer. Pour into the mixing bowl and stir all ingredients with a spatula until combined.

The mixture should be cool enough that you can touch it with your hands. Make 16 balls, roll each one into coconut and place on a large plate. Chill in the fridge until hardened, about 2 hours.

Store energy balls in an airtight container in the fridge, easily for a few weeks. They are fine at room temperature, but be careful as they do soften a bit.