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Line a 20 x 20 x 5cm baking tin with baking paper and preheat the oven to 150°C.
Add all the nuts, seeds and coconut to the tin and mix well to combine, spreading everything out evenly.
Arrange the chocolate blocks directly on top of the nut and seed mixture, side by side, covering as much of the surface as possible.
Place in the oven for 5-10 minutes, or until the chocolate has melted.
Carefully remove from the oven and firmly tap the tin against a heat-safe surface a few times to help the melted chocolate settle around the nuts and seeds.
Sprinkle with sea salt, then place in the freezer for approximately 30 minutes, or until completely set.
Remove from the tin, cut into squares and enjoy! Store in an airtight container in the fridge or freezer.