Line a 9×13-inch pan with parchment paper.

Toast quinoa in a skillet until golden brown, then transfer to a mixing bowl.

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

In a saucepan, heat brown rice syrup, honey, cashew butter, vanilla extract, and salt until smooth. Pour over the dry ingredients and mix.

Press the mixture into the lined pan, sprinkle with chocolate chips and salt, and freeze for 1 hour.

Lift the bars out of the pan, cut into rectangles or squares, and store in an airtight container in the fridge or freezer.