Grease the scaled pan count: use two standard glass loaf pans at 1x or four at 2x; one 9-inch square glass or ceramic dish may replace each pair. Set out the measured prepared nuts, prepared seeds, mix-ins, homemade vanilla, and salt before heating the binder.

Chop any large prepared nuts into rough pieces. Keep sturdy raisins or chewy dried fruit with the nut mixture, and reserve fragile freeze-dried fruit or homemade chocolate chunks for layering.

Put the scaled raw honey and scaled melted-to-measure cocoa butter in the Le Creuset stainless saucepan. Whisk over medium heat until the cocoa butter is fully liquid and the mixture is uniform.

Turn the heat to very low. While whisking constantly, sprinkle in the scaled beef gelatin a little at a time. Continue until no pale gelatin pockets remain and the amber binder looks smooth and slightly thickened.

Add the scaled prepared nuts, prepared seeds, optional homemade vanilla, optional salt, and any sturdy dried-fruit mix-ins. Stir quickly until every piece is lightly coated and the mixture is thick and sticky.

Spread roughly one-third of the sticky mixture into the prepared pans. Sprinkle about two-thirds of any fragile freeze-dried fruit or homemade chocolate pieces over this layer.

Add the remaining nut mixture and scatter the remaining fragile mix-ins over the top.

Press firmly and evenly into the corners with the back of a sturdy spoon, a small offset spatula, or a greased flat-bottom measuring cup. The surface should be compact with no loose mound.

Refrigerate for at least 1 hour, until each slab is firm enough to lift as one piece.

Turn out the slabs. At 1x, cut each of the two loaf-pan slabs across its width into 6 long bars for 12 total. At 2x, use four loaf pans and cut each slab into 6 bars for 24 total. Use a clean firm downward cut rather than sawing.