Grab a large mixing bowl. Measure your creamy peanut butter and maple syrup carefully. Pour them into the bowl. Add the vanilla extract and sea salt now.

Stir the wet ingredients together with your rubber spatula. Keep mixing until the liquid is completely smooth.

Pour the puffed quinoa into the creamy peanut butter mixture. Stir gently so you do not crush the grains. Make sure every grain is coated well.

Transfer the mixed quinoa into your lined baking pan. Press down firmly using your hands or a flat spoon. Create a tight and even layer.

Place your chocolate chips and coconut oil in a bowl. Melt them in the microwave using short thirty second bursts. Stir until the chocolate is silky smooth.

Pour the melted chocolate over the flat quinoa layer. Use your spatula to spread it to the edges.

Place the pan into your freezer. Let it sit for at least thirty minutes. Wait until the top chocolate layer becomes totally solid.

Lift the parchment paper out of the pan carefully. Place the block on a cutting board. Cut it into clean bars with a sharp knife.