In a large bowl mix chopped pistachios oats shredded coconut and sea salt thoroughly to ensure even distribution in every bite
Warm the Wet Ingredients:
Add almond butter and honey or maple syrup to a microwave friendly bowl. Heat in short bursts of twenty to thirty seconds stirring between each until the mixture is completely smooth and pourable but not scorching hot
Add Vanilla:
Stir in the vanilla extract into the melted nut butter and sweetener mixture so the flavor really infuses
Combine Wet and Dry Mix:
Pour all the wet mixture over the dry mix. Fold together using a spatula until every oat and nut piece looks shiny and well coated. If it seems too dry add a drizzle more honey or syrup
Press into Pan:
Line an eight inch square pan with parchment. Firmly press the dough into the pan spreading it into the corners and compacting the top for sturdy bars
Melt and Spread the Chocolate:
Add chocolate chips and coconut oil if using to a small microwave safe bowl. Heat twenty to thirty seconds at a time stirring until silky. Pour over the nutty base in the pan and use a spatula to spread evenly from edge to edge
Chill Until Set:
Refrigerate the whole pan for at least two hours no peeking This helps everything firm up so you get clean slices
Slice and Serve:
Lift the chilled slab out by the parchment edges. Use a sharp knife to cut clean bars or squares and enjoy
