Preheat oven to 325°F/160°C.
Combine oats, sunflower seeds and shredded coconut on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma.
In a small saucepan combine the honey, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat.
In a large bowl, combine the cooled oats, sunflower seeds and shredded coconut with the chopped dried fruit, puffed quinoa, salt, and cacao powder.
Pour the wet ingredients over the dry ingredients and stir quickly to mix.
Pour the mix into a brownie pan (9x12) lined with parchment baking paper. Press the mixture firmly, especially into the corners.
Place in the freezer for twenty minutes or the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.