Prep Dates: Pit the Medjool dates and place them in a food processor. Pulse for about 30 seconds until sticky and finely chopped.

Add Nuts: Introduce walnuts or pecans to the food processor and process until well combined and finely ground.

Mix Ingredients: With the processor running, add raw cacao powder, almond butter, maple syrup (if using), sea salt, and cinnamon. Blend until a cohesive dough forms.

Incorporate Crispies: Add quinoa crispies to the dough and pulse a few times to mix without breaking them down.

Form Balls: Shape the mixture into golf-ball-sized truffles and place on a parchment-lined baking sheet.

Melt Chocolate: In a heatproof bowl over simmering water, melt the vegan dark chocolate until smooth.

Chocolate Dip: Dip the tops of each energy ball into the melted chocolate, allowing excess to drip off.

Garnish: While the chocolate is still shiny, sprinkle flaked sea salt over the tops of each energy ball.

Chill: Refrigerate the energy balls for about 30 minutes to allow the chocolate to set.

Store: Keep your energy balls in an airtight container in the fridge for up to 5 days.