Cover a baking sheet with wax paper and set aside.
Thoroughly rinse the Quinoa (1/4 cup) to remove the saponin by adding uncooked quinoa to a bowl, filling it with clean water and soaking for a few minutes. Use a wire whisk to move the quinoa around in the water, then strain the quinoa in a fine-mesh sieve and rinse with fresh water.
Add wet quinoa to saute pan and cook on stovetop over medium-low heat, using a whisk or spatula to stir in pan.
Toast the quinoa by stirring continuously until brown and nutty in flavor, around 5-6 minutes. Once quinoa is toasted, remove from heat and set aside.
While toasted quinoa cools, melt Vegan Dark Chocolate Chunks (1 1/2 cup) and Coconut Oil (1/2 tablespoon) in double boiler if you have one, or melt in a small pot on low, stirring continuously and watching to make sure chocolate does not burn.
Once chocolate has fully melted, remove from heat and stir in toasted quinoa until well mixed.
Pour chocolate mixture onto prepared wax covered pan and spread into thin layer.
Add Goji Berry Trail Mix (6 tablespoon), Cacao Nibs (2 tablespoon), and Walnut (1/4 cup), then press down lightly to mix toppings into chocolate. Put in freezer for 15-20 minutes, or until chocolate has hardened.
Take heart-shape cookie cutters and press down firmly to make little heart-shaped bites.
Store in refrigerator. Enjoy!