Start by slicing each Medjool date down the middle, taking care not to slice all the way through. Remove the pit and gently open the date, creating a pocket to hold the filling. Arrange them on a parchment-lined baking sheet.

Spoon about 1 teaspoon of peanut butter into each date, pressing it down gently. Close each date around the peanut butter.

Place the filled dates in the freezer for about 30 minutes to firm up the filling.

To make puffed quinoa, heat a saucepan over high heat. Add 1/4 cup of rinsed quinoa and shake continuously for about 3-5 minutes until it pops. Let it cool.

In a microwave-safe bowl, combine vegan chocolate chips and refined coconut oil. Heat in the microwave in 30-second intervals until fully melted.

Stir the cooled puffed quinoa into the melted chocolate until well-coated. Dip each frozen date into the mix and place back on the baking sheet.

Place the coated dates in the refrigerator for about 15-20 minutes or until the chocolate hardens. Serve as a snack or dessert!