Start this recipe by lining an 18cm square tin with baking paper and lightly brush with olive oil. Place the nuts and seeds into a large bowl and mix together well. Meanwhile, place the honey, maple syrup and salt into a small pan and bring to the boil. Cook together for 5 minutes until thick and syrupy and mix into the nut mixture. Immediately spoon into the prepared tin, flatten out and place into the fridge for 30 minutes to set. Meanwhile, melt the chocolate and spread all over the fruit and nut base. Sprinkle with extra pink salt and allow to set completely before cutting or breaking into pieces.