1. Melt the chocolate in a double boiler or in the microwave.
2. Add in puffed quinoa, a pinch of sea salt, chopped pistachios and apricots. Stir well until all everything is coated with chocolate.
3. Drop spoonfuls of the mixture on a baking sheet or plate lined with parchment paper
4. Sprinkle puffed quinoa and chopped apricots on top of each rock. Pop in the fridge or freezer for 1-2 hours until harden.
5. Transfer to a bag or container and store in the fridge.