Warm a nonstick skillet to medium-high heat.
Add the quinoa into the pan. Every minute or so, move the quinoa around with a wooden spoon to lightly toast all sides. This will take a few minutes. When all pieces are lightly brown and toasted, add in the puffed millet and warm it for about 2 minutes, stirring constantly. Remove skillet from heat.
In a microwave-safe bowl, add the chocolate chips and melt them on power 7 (or using your "melt chocolate" option on your microwave) until smooth and creamy. This should only take 2-3 minutes. Stir in the peanut butter, agave, and salt.
While the chocolate chips are melting, add the toasted quinoa, puffed millet, chia seeds, peanuts, and raisins into a large mixing bowl.
Stir the smooth and creamy chocolate peanut butter mixture into the dry ingredients and mix together well, making sure everything is coated as well as possible.
Place the silicone snack bars mold on a metal baking sheet (I use a 1/4-sheet tray) because they are somewhat flimsy. They are made that way so that the bars are easy to remove when they are cool. Spoon the mixture into the compartments of the silicone snack bars mold and press down well with the back of a wooden spoon or something else that is hard and can help to compact the mixture into the mold. You can even use a piece of waxed paper or parchment paper. Place the tray into the freezer for 30-45 minutes. The bars should easily pop out after that time and can be stored in an airtight container in the refrigerator or freezer.