Combine the puffed quinoa and melted chocolate in a bowl and stir to combine.
Spread evenly on a parchment lined baking sheet to desired thickness. I recommend 1/4 inch.
Crumble the pumpkin seed bar on top of the chocolate mixture and press lightly with hands or the back of a spoon to ensure it sticks to the chocolate.
Place in freezer for one hour. Remove it from the freezer and break into pieces. Place in an airtight container and store in refrigerator for up to one month.
*You can puff your own quinoa on the stove top or buy it already puffed. To puff your own quinoa, add a small amount of quinoa to a hot skillet and gently shake the skillet until the quinoa starts to pop (about 30 seconds). Repeat until all of the quinoa has been puffed.*Health Warrior WebsiteThe nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.