1. Roughly chop the nuts, then toast in a dry pan for a couple of minutes until fragrant.
2. Break up the chocolate into a microwave-safe mixing bowl and add the oil. Microwave in 20-second intervals, stirring in between, until melted.
3. Lightly crush the wheat biscuits. Mix all ingredients together with the melted chocolate in a large bowl until well combined.
4. Divide mixture between a 12-hole silicone mini-muffin mould, pressing down gently to fill mould. Freeze until set. Store bites in freezer to maintain freshness.

Tip: Feel free to experiment with different nuts, seeds, dried fruits and chocolate.