Preheat oven to 180C (160C fan forced). Line an 8x8-inch (20x20cm) baking pan with baking paper, leaving some of the baking paper to hang over the sides. Set aside.

Place puffed quinoa in a single layer on a large baking tray. Roast for 4 minutes, or until light golden and toasted.

Place oats and chocolate in a food processor and process until finely chopped. Transfer to a large mixing bowl. Add the puffed quinoa, coconut and sesame seeds.

Place peanut butter and honey in a small saucepan over a low heat. Warm gently, and stir until well combined; do not let it come to a boil. Remove from the heat and stir in vanilla extract.

Working quickly, add the honey mixture to the dry ingredients and mix until well combined.

Transfer the mixture to the prepared baking pan and press firmly - I placed another piece of baking paper on top of the mixture and pressed down with a smaller baking tin so I got it nice and tightly packed in.

Place in the refrigerator for about 30 minutes, or the freezer for about 15 minutes, to cool down and firm slightly.

Meanwhile, melt the 150g dark chocolate and transfer to a piping bag (or a ziploc bag).

Remove from the freezer and lift the bars out of the baking pan; place on another baking tray (will make it easier to move later). Cut a smallish snip off the bottom of the piping bag (or a smallish corner from the ziploc bag) and pipe the chocolate over the bars in a zig zag motion.

Chill in the refrigerator or freezer until the chocolate is set. Cut into bars with a sharp knife. Store in the refrigerator up to 5 days.