Lightly grease a 28 x 18 cm (11 x 7 inch) Swiss roll tin and line the base with nonstick baking paper. Put the seeds, soya beans and all the fruit into a bowl.
Melt the chocolate (see
Transfer the mixture to the prepared tin and level with the back of a spoon to fill the tin evenly. Chill in the refrigerator for 1 hour until set and firm. Cut into 8 bars and keep refrigerated in an airtight container until ready to use.