Grease two loaf pans or a 9"x 9" casserole dish. Set aside. (I like using loaf pans for making these granola bars. Cut one direction, parallel to the width of the loaf pan, it is easy to get 6 bars. Two loaf pans work perfectly with this recipe, for a total of 12 bars.) (The day I photographed this recipe, I used a 1/4-size sheet pan, and that works well, too, and produces 16 thinner bars.)
Place honey or maple syrup and cocoa butter into medium-large size saucepan and whisk over medium heat until fully melted. While whisking constantly, over very low heat, sprinkle gelatin in slowly, to avoid clumping, until it's all fully incorporated. (The simmering mixture will caramelize a bit while you're whisking in the gelatin.)
Add the sprouted nuts, seeds or peanuts, vanilla and sea salt. If you're adding dried fruit, add this now, too. Stir to completely coat the nuts with syrup. The mixture will become very sticky and thick.
Working quickly, loosely spread 1/3 of mixture out into each greased dish, if using loaf pans; (otherwise, spread 1/2 the mixture into 1 larger dish). If using chocolate chips or freeze-dried fruit that's fragile, sprinkle 2/3 of them evenly over the surface(s). Pour/scoop remaining sticky mixture over the surface(s). Sprinkle final 1/3 of chips and/or fruit. Press mixture flat, firmly. (I like to use my whole hand.)
Refrigerate one hour or longer. Cut into desired shape (I do long rectangles to imitate granola bars) and serve.
If you wish to drizzle chocolate or dip the bottom halves of your bars in chocolate, see recipe Notes below.