Cover a baking sheet with wax paper and set aside.

Thoroughly rinse the quinoa to remove the saponin (bitter taste) by adding uncooked quinoa to bowl, fill with clean water and soak for a few minutes. Use a wire whisk to move the quinoa around in the water, then strain the quinoa in a fine mesh sieve and rinse with fresh water.

Add wet quinoa to saute pan and cook on stove top over medium low heat (no oil), using a whisk or spatula to stir in pan.

Once the quinoa is hot, the water will absorb and the quinoa will begin to pop.The quinoa will begin to brown and have a nutty flavor when it's ready. This took about 5-6 minutes for me, stir continuously to ensure it does not burn.

Once quinoa is toasted, remove from heat and set aside.

Meanwhile, add pitted dates, almonds and nut butter to bowl of food processor. Blend on high for 15-20 seconds.

Scrape down sides and add pea protein, cacao powder, toasted quinoa, and vanilla extract, continue to blend another 15-20 seconds, stopping to scrap down sides as needed. Mixture should be a fine crumbly consistency -see photos.

Test mixture to see if it will hold together well by pinching a small section between fingers to see if takes shapes and holds. If it feels too dry and does not stick together, add 1-2 tbsp water and continue to blend. Test again.

Once mixture is ready for shaping, scoop out small handfuls, gently roll into a ball, then shape into football. Top with small cacao nibs as the laces if desired. Enjoy!

Store in airtight container for up to 5 days.