Preheat oven to 350 degrees. Pour oats, quinoa, and flax seed on a parchment paper-lined cookie sheet. Toast in oven for 20 min. Set aside but don't turn off the oven. Cook almond butter, coconut butter, maple syrup, vanilla, and sea salt on medium heat until fully melted. Combine melted ingredients + toasted ingredients in a bowl. Once mixed add in both roasted chickpeas, coconut, and almonds. Pour into a parchment paper-lined pan. Top with extra Biena Chocolate Roasted Chickpeas. Bake for 20 min in oven. Let cool. Indulge.