Line a 25 x 20cm (8 x 10") baking dish with parchment paper. Pulse dates in a food processor until you get a sticky paste.
Transfer the date paste to a large bowl. Add puffed quinoa, seeds, peanut butter, and coconut oil. Stir until well combined. Press the quinoa-peanut butter mixture into prepared baking dish.
Melt the chocolate and pour over, spreading evenly. Dust with coconut flakes.
Cool to room temperature, then refrigerate about 2 hours, or until firm. Remove the slab from the baking dish, and cut it into 12 bars.
Wrap each bar in waxed paper or aluminium foil. Store bars in an airtight container in the fridge for up to one month, until you are ready to put them in your backpack.