Instructions

• Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish (or similar jelly-roll pan) with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with a small amount of coconut oil (you can use a tiny portion of the 2 tablespoons listed).
• In a medium saucepan, combine 3/4 cup honey, 2 tablespoons coconut sugar (or brown sugar), and the 2 tablespoons coconut oil. Heat over medium, stirring occasionally, until the mixture comes to a boil.
• Once boiling, allow the mixture to boil, uncovered, for 3–4 minutes, stirring occasionally and watching carefully to prevent boiling over. Remove the pan from heat and let the mixture cool 1–2 minutes, then stir in 1 teaspoon vanilla.
• Place 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 into the prepared pan. Toss the nuts and seeds in the pan to distribute them evenly.
• Sprinkle 2 tablespoons raw sesame seeds and 2 tablespoons raw hemp seeds evenly over the nut mixture.
• Slowly pour the warm honey mixture over the nuts and seeds, trying to coat them as evenly as possible. Use a spatula to press the mixture into an even layer and to help distribute the syrup.
• Bake on the middle oven rack for 25–30 minutes, until the top is deep golden. For gooey, sticky bars bake about 25 minutes; for firmer, crunchier bars bake closer to 30 minutes.
• Remove the pan from the oven and cool completely in the pan on a wire rack. Cooling at room temperature may take several hours; you may refrigerate for about 1 hour to speed this up. Do not cut while warm.
• When fully set, lift the block 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 paper. Arrange the cut bars on the sheet and freeze for 20–30 minutes to firm them before dipping.
• Melt 8–12 ounces dark chocolate until smooth—either in the microwave in 20–30 second bursts, stirring between each, or in a double boiler.
• Dip each chilled bar into the melted chocolate, covering fully or halfway as you prefer. Place dipped bars back on the parchment-lined sheet and immediately sprinkle with flaky sea salt.
• Return the dipped bars to the freezer or refrigerator for about 5 minutes to allow the chocolate to set.
• Store the finished bars in a sealed container in a cool, dark place or in the refrigerator.