If using frozen pomegranate seeds, thaw and drain; if using fresh seeds, have them ready.

Combine 1/3 cup pre-rinsed quinoa and 2/3 cup water in a small saucepan. Cover, bring to a boil, then reduce heat to low and simmer about 15 minutes, or until the water is absorbed. Remove from heat, cool to room temperature, then refrigerate at least 2 hours (overnight is best).

Line a baking sheet with parchment paper.

Add 1/2 cup raw almonds (with skin) to a food processor and pulse until the almonds are finely minced but not ground into a paste.

Add 1/2 cup pomegranate seeds, 1 tablespoon ground flax seed, 1/3 cup peanut butter or almond butter (natural), and the cold quinoa to the food processor. Pulse in short bursts until the mixture is evenly combined and holds together when pressed; scrape down the sides as needed.

Divide the mixture and shape into six bars (about 2" x 1" and ~1" thick). Press firmly to compact each bar and place them on the parchment-lined baking sheet. Refrigerate the bars while you melt the chocolate.

In a small saucepan over low heat or in a double boiler, melt 1/4 cup dark chocolate chips (or semisweet) with 1 tablespoon coconut oil, stirring until smooth. Remove from heat.

Evenly spread a thin layer of the melted chocolate over the top of each chilled bar. Return the bars to the refrigerator until the chocolate hardens.

Store the finished bars in an airtight container in the refrigerator.