Heat a wide sauté pan on medium high heat until very hot. Test the temperature by adding a drop of water. If it sizzles immediately, the pan is ready.

Pour the quinoa into the pan, making sure it stays in a single layer. Shake the pan regularly to avoid burning and let the quinoa pop for 1-2 minutes. You know it is done when it smells slightly nutty and the popping has slowed down, like making popcorn. Remove from heat and set aside.

Turn the freeze-dried raspberries into powder by pulsing in a food processor. If you don’t have one, add the raspberries to a Ziplock bag and crush them with your hands or a rolling pin. Set aside.

Add chocolate and oil to microwave safe bowl. Microwave in increments of 20 seconds, stirring between each cycle, until chocolate has melted.

Line a small cookie sheet or baking dish with parchment or wax paper. Poor the melted chocolate onto the dish. Add the popped quinoa in a thin layer over the chocolate. Sprinkle raspberry powder and Maldon sea salt on top. Place in freezer for one hour.

Remove chocolate from freezer. Cut into desired shapes. Store leftovers in a Ziplock bag in the fridge or freezer.