Cover a baking sheet with wax paper and set aside.

Thoroughly rinse the quinoa to remove the saponin (bitter taste) by adding uncooked quinoa to bowl, fill with clean water and soak for a few minutes. Use a wire whisk to move the quinoa around in the water, then strain the quinoa in a fine mesh sieve and rinse with fresh water.

Add wet quinoa to saute pan and cook on stove top over medium low heat, using a whisk or spoon to move the quinoa around in the pan.

Once it gets hot, the water will be absorbed and the quinoa will start to pop, this means it's drying out. Keep moving it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty. I used red quinoa so I had to watch closely to not let it burn! This took about 5-6 minutes.

When it's sufficiently done, remove from the pan and place in a bowl to cool.

While toasted quinoa cools, melt chocolate chips and coconut oil in double boiler if you have one, or melt in a small pot on low stirring constantly and watching to make sure chocolate does not burn.

Once chocolate has fully melted, stir in toasted quinoa and mix well.

Pour chocolate mixture onto prepared wax covered pan and spread into thin layer.

Add chopped almonds, cashews, dried cranberries and peanut butter chips (they will likely melt due to the hot chocolate), press down lightly to mix toppings into chocolate, then put in freezer for 15-20 minutes or until chocolate has fully hardened.

Break into approx 20 small pieces, store in freezer.