Preheat oven to 350. Line a 9x11 baking dish with parchment paper and set aside. My favorite trick to make the parchment paper stick to the pan is to oil the inside of the pan with coconut oil (or any oil) to make the paper stick.
In a medium bowl, mix together the dry ingredients—almonds, sliced almonds, pecans, pepitas, and cranberries (if using). Set aside.
In a small pot on the stove, add honey, vanilla extract and sea salt.
Keep heat at medium-low. Mix together, and remove from heat immediately once the mixture simmers.
Pour honey mixture into the bowl with the nuts, and stir together well to make sure all the nuts are covered.
Pour contents from bowl into the baking dish, using a spoon or spatula to press down.
Bake for 17-18 minutes. The longer its in the oven, the crunchier they will be.
Remove from oven and let cool!
Use your hands to break apart and form individual clusters.
Next, make the chocolate sauce, by mixing the chocolate morsels and coconut oil in a microwave safe dish and microwaving for 30 second intervals, until melted.
Using a spoon, drizzle chocolate sauce on top of each cluster.
Sprinkle with some additional sea salt flakes to taste.
Place in refrigerator for 10 minutes for the chocolate to harden.Enjoy!XO