Dark Chocolate Crunch Bars

Line an 8×4-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a skillet over medium heat, combine the honey, chopped cashews, sliced almonds, chopped pumpkin seeds, hemp seeds, and a pinch of salt. Cook, stirring frequently, until the honey becomes bubbly and coats the mixture, and the nuts get a little golden brown, about 2–3 minutes.
Transfer the candied mixture to a parchment lined surface to cool completely. Once set, break it apart and lightly chop for even distribution.
In a bowl, toss the chopped candied nuts and seeds with the quinoa puffs until evenly combined.
In a microwave safe bowl, melt the dark chocolate in 20–30 second intervals at 50% power, stirring between each interval, until smooth and glossy. Stir in the coconut oil.
Pour one quarter of the melted chocolate into the prepared loaf pan and spread evenly on the bottom. Add the quinoa puff mixture, gently pressing it into the chocolate layer.
Pour the remaining chocolate over the filling, spreading it evenly to fully coat. Then firmly bang on the counter a few times to help the chocolate coat all the nuts and seeds.
Freeze for about 10 minutes until slightly set. Sprinkle with flaky sea salt, then return to the freezer for another 10–20 minutes, or until fully firm.
Lift the bars from the pan using the parchment overhang. Cut into slices with a sharp knife and enjoy.