Add the walnuts to the bowl of a food processor. Process until finely ground.
100 g walnuts
Add the cacao, cinnamon, nutmeg, cayenne pepper, vanilla powder (if using) and salt. Pulse to combine.
75 g raw cacao or cocoa powder, 2 teaspoons ground cinnamon, ½ teaspoon freshly grated nutmeg, ⅛-1/4 teaspoon cayenne pepper, ¼ teaspoon vanilla powder, pinch of sea salt
With the processor running, add in the dates one by one until you have a sticky paste. Add in the almond butter and maple syrup and process again until combined.
16 medjool dates, 2 tablespoons almond butter, 2 tablespoons pure maple syrup
Place a frying pan over medium heat. Add the rinsed quinoa and cook, stirring frequently, until dried out, fragrant and starting to pop. This should take around 5 minutes. Remove to a bowl.
90 g quinoa
Add the almonds to the frying pan and toast for a couple of minutes. Remove and chop roughly.
70 g almonds
Add the cooled quinoa and chopped almonds to the date and cacao mixture and knead well with your hands to combine.
Press into a lined 20cm (8") square tin. Place in the freezer to set for about an hour. Cut into 12 bars and store in the freezer.
Notes
I used ¼ teaspoon cayenne pepper as I like spice but they are a little pokey so reduce to an ⅛ teaspoon if you're sensitive to spice.