Add the almonds, pumpkin seeds, sunflower seeds, coconut, macadamia nuts and salt into a bowl. Mix to combine.
Break the chocolate into chunks. Add to a glass bowl along with the coconut oil. Place over a pan filled with a cup of hot water, simmer on a medium heat until the chocolate melts. Stir regularly.
Remove from the heat and stir in the Swerve and vanilla. Allow to cool slightly for a few minutes but not so it sets.
Stir the melted chocolate through the nut mix.
Line a muffin tin with cupcake liners. Split the mix evenly between 12 cupcakes and allow to cool for 2 hours until fully set. Alternatively, place in the fridge for 30 minutes for speedier cooling.