Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
Meanwhile, in a small bowl, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup, and stevia.
Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle pistachios, dried cranberries, candied oranges, and salt over the melted chocolate mixture. Drizzle white chocolate over and use a toothpick to create swirl effect if desired.
Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.