Salted Dark Chocolate Nut Bars - almonds

Method

• Preheat oven to 350° F and line a large rimmed baking sheet with parchment paper. Prepare an 8 3/4 x 12 1/4-inch jelly roll pan with parchment paper and set aside for later (make sure the parchment hangs over the side -- this will make lifting the bars out easier later on).
• On the large baking sheet, combine the almonds, cashews and walnuts. Toast the nuts in the oven for 5 minutes. Remove from oven and let cool. In batches roughly chop nuts in a food processor (I did about 4 batches, you don't want the pieces too small or big.) Reduce oven temperature to 325° F.
• In a large mixing bowl, combine the chopped nuts, buckwheat groats, puffed quinoa, salt, cinnamon, and cardamom, then stir to combine. Mix in the honey and stir for one minute (if your honey isn't runny, zap it in the microwave for a couple of seconds until it runs off the back of a spoon). The mixture will be thick and sticky.
• Transfer mixture to the prepared 8 3/4 x 12 1/4-inch jelly roll pan. Use the back of a spatula and evenly press the nut mix down into the pan and all corners. Bake for 12 to 15 minutes until lightly browned and fragrant. Remove from oven and let cool completely. Place the cooled nuts (still in the pan) in the refrigerator for about 10 minutes -- this makes the process of cutting them into bars easier.
• Using the parchment "wings" lift to remove the solid mixture from the pan and place on flat workspace. Using a large sharp knife, cut the bars in half lengthwise and crosswise, cut each section into four bars until you have 16 pieces.
• In a double boiler or a heatproof bowl, combine the chocolate chips and coconut oil over simmering water, then stir until melted. Remove from heat and use a fork to drizzle the runny chocolate over bars. Let the chocolate set, then sprinkle with the flaky sea salt.
• Store in an airtight container for one week. (If your house runs on the warm side, store in the refrigerator.) Enjoy!