At home combine honey, molasses, peanut butter, flaxseed, salt and ground coffee into a mixing bowl and stir until you have a smooth and consistent goo.

Let the goo chill in the refrigerator for 15-20 minutes until it begins to slightly harden.

Take the goo out of the fridge, and using a small ice-cream or melon scooper, scoop rounds of the goo and gently place inside the storage container.

Tightly seal the container and return the pouches to the fridge or freezer until they are ready for use. (Cooked quinoa lasts 6-7 days refrigerated 8-12 months the the freezer - when stored properly)