Place chick pea flour and rice flour, nuts, quinoa flakes and salt into food processor and pulse until mixture is a slightly coarse but uniform meal. Add oil and agave nectar and pulse to mix. Add nondairy milk and mix. Mixture will be slightly wet. Pour batter into 8 inch square baking dish.
Sprinkle coconut flakes over crust in an even layer. Repeat with chocolate chips over coconut, then pecan pieces over chocolate. Set aside.
In a blender or food processor, blend remaining ingredients. Pour coconut milk mixture evenly over pecan piece. Bake for approximately 30 minutes, or until chocolate is melty and bubbling.
Cool bars completely before cutting. Bars are very sweet so cut into small 1 inch squares or 1 x 2 inch pieces.