In a high speed blender (a food processor would work too), combine the coconut, macadamia nuts, pecans, cooked quinoa, and chocolate cashewmilk. Blend on high until smooth. Then, pour the mixture into a large mixing bowl.
In the large mixing bowl, add the remaining ingredients, except the caramel candies. Whisk together until combined.
Pour the batter into a greased 9x9 baking pan.
Press the 5 caramels into the batter evenly (optional).
Bake for 30 minutes.
Let cool for about 10 minutes before slicing.
Serve warm with your favorite vanilla ice cream (optional, but delicious!)