Preheat the oven to 450ºF and line a half sheet pan with parchment paper.

Spread the quinoa over the parchment paper. Bake the for 20-30 minutes or until golden brown, tossing every 5-7 minutes. How long the quinoa takes to brown will be determined by the temperature of the quinoa, if the quinoa is wet, and the oven used.

When the quinoa is golden brown and crispy, remove it from the oven and let it cool. Set aside.

Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave the chocolate chips for 30-second increments until melted, stirring every 30 seconds.

When the chocolate is glossy and melted, fold the crispy quinoa into the chocolate until coated.

Spread the chocolate quinoa evenly over the same lined sheet pan, being sure that all the quinoa is touching. Drizzle the nut butter on top of the chocolate and sprinkle the sea salt on top of the nut butter.

Transfer the sheet pan to the freezer to set for at least 30 minutes.

When the quinoa mixture is hard, break it apart into small pieces and store it in an airtight freezer bag in the freezer for up to 3 months.