Break up the dark chocolate into small pieces and place them in a heat-proof bowl. Microwave on high in short bursts, stirring every few seconds until the chocolate is completely melted and smooth.

Stir the cashew butter into the melted chocolate mixture until fully incorporated and smooth.

Gently fold the popped quinoa into the chocolate and cashew butter mixture until all the quinoa is evenly coated.

Spread the mixture into flat, round disks on a baking sheet or chopping board lined with parchment paper.

Place the shaped bites in the refrigerator for at least 30 minutes to firm up.