Place nuts and seeds onto a lined baking tray and into a cold oven set to 200°C. Bake for 10 minutes. Remove and cool.
Add the coconut and fruit to the nut mixture in a large bowl. Set aside.
Place chocolate, cacao butter, vanilla and salt into TM bowl and melt 10 min/37°C/speed soft. Scrape down sides of bowl half way through as needed so that the chocolate melts evenly.
Pour over the dry mix and stir using your spatula. Add the wild orange oil if using at this stage.
Spread into a lined tin of choice (depending on how deep you like your slice) and sprinkle with the cacao crackle or nibs. Cool slightly before refrigerating until set. Cut and enjoy.