Line a baking sheet with parchment paper or a silicone mat.

Melt the dark chocolate and coconut oil together using a double boiler or in 30-second intervals in a microwave, stirring until smooth.

Remove from heat and stir in the vanilla extract.

Add the puffed quinoa to the melted chocolate and fold gently until every grain is thoroughly coated.

Drop tablespoon-sized mounds onto the prepared baking sheet or spread the mixture into a thin, even layer.

Sprinkle the flaky sea salt evenly over the top.

Refrigerate for at least 1 hour or until the chocolate is completely set and firm.

Break into pieces if spread out, or serve the individual mounds directly from the tray.