Preheat your oven to 175°C / 350°F and line a baking pan with parchment paper.
In a large mixing bowl, add the honey, vanilla extract, and salt. If your honey is thick or crystallized, warm it slightly so it becomes more liquid and easier to mix.
Add the cashews, hazelnuts, pumpkin seeds, and puffed buckwheat. Mix everything well until all the nuts and seeds are evenly coated.
Transfer the mixture to the lined pan and press it down firmly into an even layer. Take your time here - pressing it tightly helps the bars hold together.
Bake for 30-35 minutes, or until the top looks golden and the nuts are lightly toasted.
Remove from the oven and let it cool completely in the pan (about 30-45 minutes). This step helps the bars set properly.
Once cooled, lift it out and cut into about 15 bars or squares.
Melt the dark chocolate with the coconut oil or coconut butter using a bain-marie.
Dip one side of each bar into the melted chocolate and place them on parchment paper. Sprinkle with flaky sea salt if you like.
Place the bars in the fridge for about 20-30 minutes, or until the chocolate is fully set. Store in an airtight container
