Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

Toast the nuts and seeds: In a 325°F (165°C) oven, spread nuts and seeds on a sheet pan and toast 8–10 minutes until fragrant. Let cool slightly. This step boosts crunch and flavor.

Mix the dry ingredients: In a large bowl, combine toasted nuts, seeds, coconut, dried fruit, and salt. Stir to distribute evenly.

Make the honey syrup: In a small saucepan over medium-low heat, warm honey and coconut oil. Bring to a gentle bubble and cook 2–3 minutes, stirring often, until slightly thickened and glossy. Remove from heat and stir in vanilla.

Combine: Pour the hot syrup over the nut mixture. Stir quickly and thoroughly until every piece is coated. Work fast—the mixture sets as it cools.

Press into the pan: Transfer mixture to the prepared pan. Lay a piece of parchment on top and press firmly with your hands or the bottom of a measuring cup. Press hard to create tight, even bars that hold together.

Chill to set: Refrigerate 45–60 minutes, or until firm. You can also let them set at room temp for 2–3 hours.

Chocolate finish (optional): Melt the dark chocolate in the microwave in 20-second bursts, stirring between each. Drizzle over the chilled slab, or spread a thin layer on the bottom after you flip it out of the pan.

Slice: Lift the slab out using the parchment. Use a sharp chef’s knife to cut into 10–12 bars. For cleaner cuts, warm the knife under hot water and dry before slicing.

Wrap and store: Wrap bars individually or layer with parchment in an airtight container.