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Preheat the oven to 180 degrees Celsius.
Begin by toasting the oats. Lay all the oats out on a baking tray and toast in the oven for 10 minutes. Remove and leave to cool.
While the oats are toasting, add the dates to a mug and cover with boiling hot water. Leave to soak for 10 minutes.
Add the dates, tahini, maple syrup, vanilla extract and salt to a food blender and blitz into a creamy paste.
Add the toasted oats, 40g of the Brazil nuts, 80g of the apricots and 20g of the linseeds and blend again into a sticky mix.
Add in the remaining nuts and seeds and mix them in (without blending). Add to a baking dish and press the mix into the dish evenly.
Melt the dark chocolate and coconut oil, either in the microwave or in a bowl over a hot pan with boiling water.
Top the mix with melted chocolate mix and sprinkle on seeds if desired.
Refrigerate until the chocolate has set.
Slice into bars and enjoy.