Mix the popped quinoa with the grated coconut and the sugar in a flat container or dish lined with parchment paper. Melt the cocoa butter and the coconut oil and add with the maple syrup to the quinoa mix. Mix everything well and pat down the mixture with a spatula until it is completely flat. Put the container in the freezer for two hours.
Remove the firm mixture from the container and cut it into pieces, using a sharp knife. The bars remain fresh for a week if kept in the fridge.