Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
Spread 150 g Mixed nuts on a baking sheet and bake for 10-12 minutes, or until lightly toasted.
In a small saucepan, heat 4 tablespoon Honey and 4 tablespoon Almond butter over low heat until melted and well combined.
In a large bowl, mix the toasted nuts, 70 g Mixed seeds and 1 Pinch Sea salt together.
Pour the honey and almond butter mixture over the nut and seed mixture and stir until well combined.
Line a 10x8 inch baking dish with parchment paper and press the mixture into the dish.
Refrigerate the mixture for at least 30 minutes, or until firm.
Melt 40 g Chocolate and drizzle over the set mixture. Refrigerate for a further 10 minutes.
Cut the mixture into bars and store in an airtight container in the refrigerator.
Notes
For some extra flavour, add a little vanilla extract, as it adds a nice warmth to these chocolate nut bars.
You can add some shredded coconut for a nice addition of flavour.
Once the nut butter and honey have melted and been stirred into the nuts, it’s important that you work quickly, so the mixture doesn’t have time to set and harden before you’ve even had the chance to spread it in the pan.
If you find that your spatula is sticking a bit too much, you can slightly wet it and it should make it easier to work with.
When cutting the bars, use a good, sharp knife and to push it right down into the bars. Don’t use a sawing motion.