Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with cooking spray.

Toast raw cashews, almonds, coconut flakes, 1/4 cup sesame seeds, and 3 tablespoons hemp seeds on a baking sheet for 8-12 minutes, until golden brown. Let cool slightly.

Combine the toasted nuts and seeds, cooked quinoa, tahini, cinnamon, and kosher salt in a food processor. Process until finely chopped.

Heat honey and coconut oil in a small saucepan until boiling. Cook for 1 minute, then remove from heat and stir in vanilla. Pour over the cashew/seed mixture and stir to coat.

Stir in the goji berries. Press the mixture firmly into the prepared pan using a greased measuring cup or wet hands. Sprinkle remaining 1 tbsp sesame and hemp seeds on top, pressing gently to adhere.

Bake for 25-30 minutes until golden brown. Let cool completely in the pan, then lift out using the parchment paper. Cut into bars and store in an airtight container.