Because these are very moist, they should not be stored in a closed container. I left mine in an uncovered cookie tin on the counter.
Quinoa flakes have a somewhat strong flavor. I like them and think the flavor complements the chocolate in this recipe, but if you have not enjoyed quinoa flakes previously, you’re unlikely to like them in this recipe. Almond butter, peanut butter, or Sunbutter really makes a big difference to this recipe, giving it the true truffle factor. Coconut flour adds both sweetness and binding, but it can be omitted if you don’t eat coconut. (Dry milk powder could *probably* be used instead if you’d like.) I enjoy the nut-free nuttiness and added nutrition of hemp seeds in this recipe (especially when combined with quinoa flakes or oats), but they are not a required ingredient.