Prep Your Station: Line a baking sheet or cutting board with parchment paper.

Melt the Chocolate: In a microwave-safe bowl, combine the white chocolate and refined coconut oil. Microwave in 30-second increments, stirring in between, until completely smooth and melted.

Coat the Quinoa: Place your puffed quinoa crisps into a large mixing bowl. Pour most of the melted white chocolate mixture over them (make sure to reserve a couple of tablespoons for later) and stir until every bit of quinoa is thoroughly coated.

Shape the Bark: Transfer the coated quinoa mixture onto your prepared parchment sheet. Use a spatula to press and flatten it into an even, compact layer.

Seal & Decorate: Drizzle the remaining melted white chocolate evenly across the top to seal everything in place. Immediately top with a generous handful of dye-free sprinkles while the chocolate is still warm.

Chill & Serve: Pop the tray into the freezer for about 5 minutes until completely firm. Break or cut into shards and enjoy!