Place the quinoa in a sieve and rinse under running water.

Put a frying pan on a medium high heat.  Dump the rinsed quinoa into the frying pan.  Stir often until the quinoa is a toasty colour.  This'll take about 4-5 minutes.

Put a saucepan on top of your kitchen scales and measure out the rest of the ingredients.

Place the saucepan onto a medium, low heat and stir continuously until you have a smooth chocolate sauce.

Add the toasted quinoa and stir evenly through the chocolate.

Pour or spoon the mixture into small moulds.  Stir the mixture often to keep the quinoa even.

Carefully put the moulds into the freezer.

Divide the total fat content with the amount of fat bombs you have made to get the individual fat content.

Freeze for at least 3 hours.  Serve straight from the freezer.