Line a sheet pan with mini muffin or cupcake liners.
Chop chocolate into small even chunks.
Place chocolate chunks in a small saucepan over low heat, stirring frequently with a rubber spatula, once the outer edges begin to melt. Keep stirring until chocolate becomes smooth.
Transfer melted chocolate to a bowl and then add all the remaining ingredients (almond butter, puffed brown rice cereal, goji berries, garam masala, turmeric) and gently mix together until thoroughly blended.
Using a spoon, pour mixture into the muffin/cupcake liners ensuring all ingredients make their inside each of the cups.
Place sheet pan inside the refrigerator for at least 20 minutes and serve.
* Store leftovers in the refrigerator but be sure to remove them about 30 minutes before serving for desired consistency.
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2014/06/spice-infused-chocolate-almond-butter-goji-berrie-cups/