Make the base- In a food processor, pulse together the quinoa, almonds, and dates until combined.
2. Transfer the mixture to a bowl and mix in agave syrup. Press the mixture into the bottom of a square baking dish, and freeze for 15 minutes.
3. Next, make the middle layer- Puree the cashews with a small amount of their soaking liquid until creamy and smooth. Pour over the base layer and freeze for another 30 minutes.
4. Finally, make the top layer- melt the coconut butter over low heat on the stove. Once it has melted, transfer to a bowl and stir in the raw cacao, dessicated coconut and almond flour. Layer that mixture on top of the cashew layer of your bars. Top the entire thing with hazelnuts, and freeze for another 1-2 hours.
5. To serve, allow to sit at room temperature for 5 minutes or so before cutting.