Preheat oven to 350 degrees F. Coat 8x8 inch baking pan with cooking spray and then line with parchment, leaving overhang on all sides. Set aside.
Toast cashews, coconut, sesame seeds, flaxseeds and hemp seeds in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing the seeds and nuts), until golden brown, about 10–12 minutes. Let cool slightly and measure out 2 tablespoons sesame seeds, 1 tablespoon flaxseed and 1 tablespoon hemp seeds. Set these seeds aside to top the bars with later.
Add the cashews, the coconut and the remaining sesame, flax and hemp seeds plus the salt and wheat bran to a food processor or high powdered blender. Process until finely chopped. Place in a medium bowl.
Bring maple syrup (or honey) and the coconut oil to a boil in a small saucepan. Cook, stirring, for about 1 minute. Remove and stir in the vanilla. Pour over cashew/seed mixture and stir to coat.
Press the mixture firmly into the prepared 8x8 pan with the back of a greased measuring cup or wet hands. Top the bars with the reserved seeds from earlier. Press the seeds gently to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into the bars.
Dip the cooled bars into the melted chocolate and place on a parchment lined cookie sheet. Freeze 5 minutes for the chocolate to harden. Store in an air tight container at room temp or in the fridge.
*Recipe adapted from Bon Appetit January 2015 Issue.