Preheat the oven to 350 degrees F. Line two 9 x 5 loaf pans with parchment and set aside.
In a small bowl, mix together the flax and water and set aside for 20 minutes.
In a large bowl, mix together the oats, cooked quinoa, baking powder, salt, cinnamon and nutmeg.
Mash in the sweet potato, almond butter, maple, flax egg (the flax and water mixture) and vanilla and mix until smooth. Then fold in the dried cherries and coconut.
Transfer mixture to the two lined loaf pans and smooth the top with a spatula.
Bake on the center rack for 25 minutes until sides brown.
Remove and let cool completely in the pan. Once cooled, transfer to a cutting board and cut into squares.
Meanwhile, melt the chocolate chips in a microwave safe bowl with the coconut oil in 30 second intervals until melted. Stir in the almond butter and mix until very smooth. Drizzle or pipe onto the cut bars.
Store in an airtight container for 3 – 4 days.