Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).

First, prepare the nuts and seeds. On 2 large baking sheets lined with parchment paper, lay out all of the nuts and seeds (except the hemp seeds) in a single flat layer. Bake for 12 minutes until just starting to turn golden.

Pour all of the toasted nuts and seeds into a large, heat-safe bowl. Then add the hemp seeds and mulberries or goji berries. Mix well and set aside. Leave one sheet of parchment paper on one of the baking sheets. Reserve the second parchment paper on the side. Set both aside.

Next, in a small saucepan, combine the maple syrup, date syrup, and salt. Bring to a boil over medium high heat. Stir occasionally for 5 minutes.

Working quickly but carefully, remove the mixture from the heat. Immediately pour over the nuts, using a rubber spatula to quickly mix. Then, lay out flat on the parchment-lined baking sheet.

Use the second parchment sheet to push down the mixture into about 1 inch (2.5cm) high, single flat rectangular layer. Remove the top sheet, and let the nut mixture cool and harden for 30 minutes.

Allow the mixture to harden, then cut it into rectangles.

Melt the dark chocolate in a double boiler. And then using a spoon or pastry bag, drizzle the chocolate over the bars and allow to harden, about 15 minutes.

If desired, you can make a chocolate bottom first, before you drizzle the chocolate over the top. Just dip the bottom of each bar in chocolate to make a chocolate layer about ¼ inch (6mm) thick. Return the bars to the parchment paper, and then drizzle the remaining chocolate over the top.