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Mix in a bowl with a hand mixer: 450g raw almonds, 50g pumpkin seeds, 50g sunflower seeds, 50g dried cranberries, 20g unsweetened coconut flakes
For the syrup: 120g honey, 80g maple syrup, ¼ tsp sea salt
Pour the syrup over the nut mixture and stir well to combine
Press the mixture firmly into a lined baking tray
Put the tray in the freezer for at least 2 hours to set
Once set, cut into bars and dip each bar in melted dark chocolate, then sprinkle with a touch of fleur de sel
Put the bars back in the freezer for 15 minutes to let the chocolate harden