- Place parchment paper in a square 8" X 8" pan and set aside.
- Place all chopped nuts and seeds in a bowl and mix until well combined. In a double boiler, slowly melt the chocolate until smooth. Add coconut oil and stir until well combined and fully melted. Remove from heat and add monk fruit and sea salt and stir to combine.
- Pour the chocolate mix over the nuts and seeds in the bowl and stir until fully incorporated. Place the chocolate covered mixture in the parchment lined pan and smooth out until evenly distributed. Place in the freezer for 30 minutes or more.
- Remove from freezer and cut into squares. Can store in refrigerator or in tightly covered container.
Makes 16-20 bars depending on how big your squares are.
