Pre-heat a sauté pan or pot (at least 1-inch deep) over medium heat.
Toast the quinoa by adding dry quinoa in a single layer to the heated pan or pot.
Stir frequently and watch as the quinoa turns a light brown color and develops a nutty scent — this usually takes about 2 minutes, but could happen sooner depending on the pan and how hot it is. You may also hear a light popping noise. Be careful not to over toast or the quinoa will become bitter.
Remove the toasted quinoa from the heat and set aside.
Add almonds, marshmallows, and toasted quinoa to the ice cube tray using equal amounts in each slot.
Prepare the chocolate by melting it with coconut oil (if using) in a double boiler or the microwave in 30-second intervals. Stir frequently and check often in either method.
Pour the chocolate evenly over the almond/marshmallow/quinoa mixture in the ice cube tray and stir to make sure everything is well-coated using a spoon or something similar (I like to use a chopstick).
Cover the ice cube tray with foil and place in the freezer to harden for 30+ minutes.
Remove the candies from the ice cube tray and store in a sealed container in the refrigerator for a week or longer.