Fill ½ of a small pot with water, and bring it to boil. Place chocolate into a heatproof or stainless steel bowl bigger than the pot, and sit the bowl on top of the pot. Make sure bowl does not touch the water. stir the chocolate once or twice until completely melted.
Pour chocolate onto a piece of baking paper (placed on a tray) and add the nuts, seeds and sea salt. Gently press the ingredients into the melted chocolate so they stick better.
Chill in the fridge until set, about 30 minutes. Cut or break them into pieces and wrap into bags or boxes. Keep them refrigerated if you are living like a warm country like me.
Notes
* I use raw and sprouted Almonds because they are better for digestion. It’s easy to soak and sprout the nuts and seeds, learn how to sprout here. You can also use roast them if you prefer.