Line a 9x13-inch pan with parchment paper and set it aside.

Heat a large skillet over medium/high heat. When the skillet is hot, add the quinoa to the skillet. Gently move the quinoa around the skillet until it begins to make a snapping noise and begins to brown. Remove the pan from heat and pour the quinoa into a large mixing bowl.

Add the puffed rice, almonds, coconut, chia seeds, and chocolate chips to the mixing bowl with the quinoa and toss to combine.

Next, heat a small saucepan over medium heat and add the brown rice syrup, honey, cashew butter, vanilla extract, and salt and whisk to combine. Bring the mixture to a gentle simmer until all the ingredients are melted together and smooth. Remove from heat.

Pour the brown rice syrup mixture over the puffed rice and other ingredients. Stir the ingredients together until combined. Some of the mini chocolate chips will melt.

Pour the mixture into the lined 9x13-inch pan and press the mixture down with a spatula or your hands. Evenly spread the mixture into the bottom of the pan. Sprinkle mini chocolate chips and coarse salt over the top of the bars and press them into the top of the bars.

Place the pan in the freezer for about 1 hour to set. Remove the pan from the freezer and lift the sides of the parchment paper so the bars come out of the pan.

Place the bars on a large cutting board and cut them into rectangles or squares.

Transfer the bars into an airtight bag or container and place them in the refrigerator or freezer for later.