Line a 20cm (8 inch) square baking tin with parchment paper and set aside. Add the puffed quinoa to a large bowl.
100 grams puffed quinoa
In the bowl of a food processor fitted with the blade attachment, add the dates and nut butter and mix on high speed until a rough paste forms.
130 grams soft dates, seeded, 150 grams runny nut or seed butter
Add the milk, cacao, cinnamon, and salt. Blend again until smooth.
125 ml non-dairy milk, 20 grams cacao powder, 1/2 teaspoon cinnamon, 1/4 - 1/2 teaspoon sea salt*
Add the date mixture to the quinoa puffs and mix until combined. You may need to use your hands to fully mix.
Press the bar mixture into the lined baking tin. Use damp hands to really press it in and try to make it as even as possible.
Place the tin in the freezer for 30 minutes, or refrigerate for a couple of hours, before cutting into 16 squares. These are best stored in a sealed container in the freezer.