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Drain and rinse the soaked quinoa. Let dry for a bit to remove access water, then add to a pan over low-medium heat.
Mix every 20-30 seconds until all the water evaporates. Once the quinoa is dry, increase to medium heat so they start popping open. Stir continuously to avoid burning for 2-3 minutes until they're all popped, then remove from heat.
Melt your chocolate and stir in the peanut butter. Add the quinoa, hemps seeds and any nuts you like and fill into your desired mold.
Place in the fridge to firm, then store in an airtight container in the fridge or freezer.