Instructions

• Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal, and grease the parchment lightly with coconut oil.
• In a medium saucepan, combine 3/4 cup honey, 2 tablespoons coconut sugar (or brown sugar), and 2 tablespoons coconut oil. Heat over medium, stirring, until the mixture comes to a boil. Once boiling, maintain a gentle boil for 3–4 minutes, stirring occasionally to prevent scorching or boiling over. Remove from the heat and allow to cool slightly, then stir in 1 teaspoon vanilla.
• Spread the nuts and seeds in an even layer in the prepared pan: 1 cup roasted peanuts, 1 cup raw almonds, 1/2 cup roasted shelled pistachios, 1/2 cup roasted cashews, and 1/2 cup raw pepitas. Toss to combine, then sprinkle 2 tablespoons raw sesame seeds and 2 tablespoons raw hemp seeds evenly over the top.
• Slowly pour the honey mixture over the nuts and seeds. Use a spatula or the back of a spoon to help distribute the liquid so the mixture is as evenly coated as possible.
• Bake on the middle oven rack for 25–30 minutes, until the top is a deep golden color. For gooey, sticky bars bake about 25 minutes; for firmer, crunchier bars bake closer to 30 minutes. Remove from the oven.
• Cool completely in the pan on a wire rack—several hours at room temperature or until firm. You may refrigerate to speed this (about 1–2 hours). If you use the freezer to firm them quickly, freeze only 20–30 minutes and allow a brief thaw before cutting (fully frozen bars are difficult to cut cleanly).
• Lift the slab from the pan using the parchment overhang and place on a cutting board. Using a sharp, long knife, cut into 12–14 bars.
• Line a baking sheet with parchment for the chocolate-dipping step. Place the bars on the sheet and chill or freeze until firm for easier dipping (freeze 20–30 minutes or refrigerate until firm). Meanwhile, melt 8–12 ounces dark chocolate in a heatproof bowl set over simmering water (double boiler) or in the microwave in short bursts, stirring until smooth.
• Dip each chilled bar into the melted chocolate, covering fully or halfway as you prefer. Allow excess chocolate to drip off, then place the dipped bars back on the parchment. Sprinkle each bar with flaky sea salt.
• Return the chocolate-dipped bars to the freezer for about 5 minutes (or to the fridge) to set the chocolate. Store finished bars in a sealed container in a cool, dark place or in the refrigerator.