Chop the mixed nuts roughly and toast them in a dry skillet over medium heat until fragrant and golden, about 3-4 minutes. Let cool slightly.
Gently warm honey and melted coconut oil together in the microwave for about 20-30 seconds until they become runny and well combined. Stir to blend evenly.
In a large mixing bowl, combine the toasted nuts, dried fruit, oats, and a pinch of salt. Mix thoroughly to distribute all ingredients evenly.
Pour the warm honey and coconut oil mixture over the dry ingredients. Use a spatula to fold everything together until the mixture is sticky and well coated.
Line your 8x8 inch baking dish with parchment paper and transfer the mixture into it. Press down firmly with the back of a spatula or your hands to create an even, compact layer.
Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm enough to cut cleanly. For quicker setting, freeze for about 1 hour.
Once set, lift the entire block out of the dish using the parchment paper. Use a sharp knife to cut into squares or bars, about 1 inch thick. Wipe the knife with a damp cloth between cuts for a clean edge.
If desired, melt dark chocolate chunks in short bursts in the microwave and drizzle over the bars. Chill again for about 30 minutes until the chocolate sets.
Enjoy these chewy, crunchy nut bars as a quick energizing snack or a satisfying treat. Store leftovers in an airtight container in the fridge for up to a week.
