Preheat oven to 350 degrees. Link a rimmed baking sheet with parchment paper. Toss the quinoa flakes, cashews and sunflower seeds and toast for 25 to 30 minutes, stirring occasionally.
Place in a large bowl and allow to cool slightly. Add in flax seeds, chia seeds, dried cherries and chocolate chips.
In a small saucepan melt coconut oil. Add almond butter, applesauce and maple syrup. Bring to a bowl and lower heat to medium low. Cook for 3 minutes and stir in vanilla and sea salt. Pour mixture over dry ingredients.
Transfer mixture to a rimmed baking sheet lined with parchment paper and press into a rectangle. Bake for 10 minutes. Allow to cool and then place into refrigerator until firm. Cut into desired shape. Drizzle with chocolate if desired.