Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a small saucepan, heat coconut oil and maple syrup until melted. Add in quinoa, shredded coconut, pumpkin seeds, hemp seeds, chia seeds, and cocoa powder. Stir until all ingredients are well mixed.

Spread mixture onto a baking sheet into a thin layer using fingers or flat wooden spoon.

Bake for 15-20 minutes or until quinoa and pumpkin seeds begin to golden. Remove from oven and let cool.

In a double boiler, melt chocolate and then spread evenly over top of seed mixture. Sprinkle with cacao nibs and flaked sea salt (optional).

Place in fridge and let sit for 30-45 minutes or until chocolate hardens. Remove from fridge and break into smaller pieces with your fingers. Store in the fridge or freezer in an airtight container.