Pre-heat oven to 350°F. Line a baking sheet with a silpat or parchment paper.
Rinse the quinoa under cold water, drain and put in a skillet over medium low heat to dry the quinoa and lightly toast it. Quinoa will start to making popping sounds when dry.
Meanwhile in a small saucepan, over medium-low heat, combine the maple syrup and coconut oil and let it come to a gentle simmer. Remove from heat, add the vanilla and salt and stir.
Once the quinoa starts to make the popping sound, add the coconut, cocoa nibs, sesame and chia seeds to the skillet. Pour the maple syrup mixture over the seeds and stir to evenly coat the dry ingredients.
Pour the seed mixture onto the lined baking sheet and spread it evenly with a spatula. Bake for 15 to 20 minutes or until the mixture is fragrant and toasted. Remove from the oven and let the mixture cool.
Meanwhile, melt the chocolate in a double bath or in the microwave oven in short bursts of time.
Once the chocolate is melted, pour 1/2 cup into small bowl and add 1 cup of the seed mixture, making sure to crumble the larger pieces.
Mix the chocolate and the seed mixture until you have a uniform texture.
Spoon the mixture two thirds up the mini paper cups and then top each cup with a bit more of the plain melted chocolate.
Optional: If desired, sprinkle little flakes of pink Himalayan salt on the chocolates before they set.
Once you have filled the cups you can place the mini cups in a mini muffin cup pan for easier storage in the freezer or refrigerator.
Once the chocolates are set they should be stored covered in the refrigerator or freezer.
I used [eafl id="20083" name="Foil Candy Cups" text="foil candy cups"] for this recipe because they are sturdy enough to hold the mixture on their own. If using paper cups, insert the paper cups in a mini muffin tin to make it easier to fill them. Refrigerate the pan to cool the mixture. The bites will harden and then can easily be removed from the muffin pan for serving and storing.