Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan. Line with parchment paper, leaving an overhang on all sides.

Toast the cashews, coconut flakes, sesame seeds, flax seeds, and hemp seeds on a rimmed baking sheet for 10-12 minutes until golden brown.

Reserve 2 tablespoons of sesame seeds, 1 tablespoon of flax seeds, and 1 tablespoon of hemp seeds for topping. Add the remaining toasted ingredients, wheat bran, salt, and cinnamon to a food processor. Process until finely chopped.

In a small saucepan, bring the maple syrup and coconut oil to a boil. Cook for about 1 minute, stirring constantly. Remove from heat.

Pour the hot maple syrup mixture over the chopped cashew and seed mixture. Stir well to coat everything evenly. Press the mixture firmly into the prepared 8x8 pan.

Bake for 25-30 minutes, or until golden brown. Let the bars cool completely in the pan. Once cooled, cut into bars. Melt dark chocolate and dip the ends of each bar. Freeze for 5 minutes to set the chocolate.