While quinoa is cooking, place the oats, dates, almonds, syrup, sugar, and 2 tbsp coconut oil in a food processor and pulse until everything is mixed (mixture will probably form a ball in the processor–that’s a good thing).
Place that mixture in a bowl and stir in coffee, cacao, coconut, and quinoa; once everything is mixed, set aside.
Line an 8×8 baking dish with coconut oil or parchment paper and place mixture in dish, using your hands or a spatula to evenly smooth it out.
Heat remaining 2 tbsp coconut oil and chocolate chips over stovetop until chocolate has melted and then pour chocolate overtop of bars.
Sprinkle extra shredded coconut and instant coffee over the bars and place them in the refrigerator for at least 30 minutes, allowing time for the chocolate to set.