Heat oven to 350°F. Spread quinoa out on a baking sheet and bake for 6-8 minutes, until toasted and golden. Start checking at 6 minutes to make sure they don't burn.

Remove from oven and transfer to a bowl to cool.

In a 7-cup food processor, combine the dates, almond butter, almonds, maple syrup and cocoa powder.

Pulse 10 times, then blend on high for 1-2 minutes, until the mixture is in small uniform bits as pictured above. Mixture will be 'doughy'.

Add melted coconut oil and blend for 10 seconds until it is evenly dispersed.

Important: Scoop up some of the dough in your hand. If it firmly sticks together, proceed with the rest of the recipe. If it is crumbly, add another tablespoon of coconut oil and blend again.

Add the toasted quinoa and pulse 10 times to mix it through.

Press into a 9 x 9 inch baking dish lined with parchment paper. Using your hands, press the mixture into the dish, flattening it and working it into the corners. You can flatten it evenly using the back of a drinking glass.

(Optional): melt the chocolate chips in 15 second increments in the microwave, stirring each time. When completely melted, transfer the chocolate to a small plastic bag, snip the corner, then drizzle over the bars.

Sprinkle with coarse sea salt to taste.

Freeze for 30 minutes, then remove from the freezer, cut into 15 bars, transfer to a storage container, and store in the fridge for up to one week.