Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Set aside.

Add quinoa and oats to a medium pan and place over medium low heat. Toast quinoa and oats for 3-6 minutes or until quinoa begins to turn a slight golden brown color. Set aside.

In a medium bowl, mix together the almond butter, honey and vanilla until smooth. Add in the oats and quinoa mixture, along with the flaxseed meal, pistachios and cashews. Stir until well combined.

Add mixture to the prepared pan and spread out evenly, then press mixture down very firmly.

Break up the chocolate bar into chunks. Add the chocolate and coconut oil to a microwave-safe bowl and microwave in 30 second intervals until melted. Pour over the bars, tilting the pan to evenly coat the bars with chocolate. Add a few tablespoons of chopped pistachios on top.

Place the pan in the fridge for 4 hours or until the mixture has completely hardened. Remove the bars from the pan, sprinkle with sea salt and cut into 8-10 squares or bars. Store bars covered in the fridge.