In a dry skillet over medium heat, add rinsed and drained quinoa. Toast for about 5-7 minutes, stirring constantly until it pops and turns golden brown. Let cool completely before using.

In a heatproof bowl, combine dark chocolate and coconut oil. Place over simmering water to melt. Stir until completely melted and smooth, about 5 minutes.

Once melted, remove from heat and let cool slightly. Stir in toasted quinoa and a pinch of sea salt until evenly coated. Add any optional ingredients and fold them in.

On a parchment-lined baking sheet, drop spoonfuls of the mixture, spacing them about an inch apart. Flatten slightly to shape clusters.

Chill in the refrigerator for about 20-30 minutes until firm. This step is crucial for the chocolate to set and achieve a crunchy texture.

Once set, remove from parchment paper and transfer to an airtight container. Store at room temperature for up to a week, or in the fridge for longer freshness.