Line and 8 inch square baking dish with parchment paper, allowing the paper to extent over the side. Set aside.
Line a baking sheet with parchment paper. Spread almonds, quinoa flakes, sesame seeds, hemp seeds and chia or flax seeds on the baking sheet and bake for 10 minutes. Transfer to a large bowl.
Meanwhile, place honey or maple syrup, coconut palm sugar, coconut oil and sea salt in a saucepan. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, or until thickened. Remove from heat and stir in vanilla. Allow to cool slightly.
Pour sugar mixture over the quinoa flakes and stir in millet puffs and chocolate chips. Stir well and pour into prepared baking dish in an even layer. Place a piece of parchment paper on top of the mixture and press down to flatten. Let stand at room temperature for 2 hours.