Line an 8×8 baking dish with parchment paper.

Combine the nuts, seeds, salt & nut butter in a food processor and process until it is finely chopped (about 20 seconds). Add in your melted butter, honey, and vanilla; continue to process until completely combined and starts to stick together in a ball.

Dump the dough into your lined dish and pat into place using your hand or a spoon. Chill in the freezer for about 20 minutes. While it chills, melt the dark chocolate together over low heat. I have also microwaved it in a glass dish at short 5-10 sec intervals until it is almost completely melted. Remove from heat and stir to finish the melting process.

Pour the chocolate over the bars and spread out. Chill in the freezer again until the chocolate is firm – I normally give it a good 30 min to make sure the bars are nice and firm. Remove from the freezer and use the edges of the parchment to lift it out of the pan. Using a sharp knife, cut into bars. I find that it works best to initially use a “saw” motion across the top of the chocolate to work through the chocolate without breaking it. I normally cut mine 6×6 but do whatever your heart tells you is right. Store in a sealed container in the fridge.