In a bowl, place the cinnamon chocolate chips, agave and almond butter. Heat the mixture in the microwave for 30 seconds at a time until the almond butter softens and the chocolate chips begin to melt. Stir the mixture until smooth and then add the rolled oats, quinoa, and flax seed. Stir the mixture together until combined and then add the cinnamon, salt, vanilla and raisins. The mixture will be thick, but stir the best you can. If you need to add a little more of the almond butter or agave to loosen up the mixture, you can do that. When combined, place a piece of parchment paper on a cookie sheet. Use a melon ball to scoop the mixture into balls on the cookie sheet. This mixture will make about 30-40 balls, depending how small you make them. You can roll the balls in your hands if you want a perfectly rounded ball, or you can just keep them in the cookie scoop shape. Either works great. Place the balls into a freezer until the balls are solid (or eat right away). When the balls are solid, place them in a Ziploc bag or a tupperware and keep in the freezer until you want to eat them. If you want to eat them right away, just keep them in the fridge until they become solid and easier to eat.