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Line a 16 x 22 cm baking tin with parchment paper.
Add the seeds, coconut, chia seeds, cacao powder, oats and salt to a food processor and pulse on high speed until coarsely crumbly.
Pour into a bowl and add coconut oil, dates, nut butter, to the food processor.
Run on high speed until entirely smooth and sticky.
Add the seed and cacao crumbles and pulse quickly until mixed together.
Transfer to the baking tin and press the mixture down firmly.
Scatter the cacao nibs on top and press them down slightly into the mixture.
Let set in the freezer for approx. 15-30 minutes before cutting into approx. 18 bars.
Store the bars in an airtight container in the freezer and they will keep for a few months. Thaw slightly before serving.