Prepare the mixture: In a large mixing bowl, combine the shredded coconut, almond flour, and salt. Stir well so the dry ingredients are evenly distributed. In a separate microwave-safe bowl, gently melt the coconut oil and nut butter together, heating in short 20–30 second intervals and stirring in between until smooth and creamy. Add the honey (or maple syrup) and vanilla extract, then mix everything until fully combined and glossy.

Combine everything: Pour the wet mixture into the bowl with the dry ingredients. Stir thoroughly using a spatula or wooden spoon until a thick, sticky dough forms. Make sure there are no dry spots left. The mixture should hold together when pressed between your fingers. If it feels too dry, add a small extra drizzle of honey or a little more melted coconut oil.

Press into pan: Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Transfer the mixture into the pan and press it down firmly using the back of a spoon or your hands. Press evenly so the surface is smooth and compact. The firmer you press, the better the bars will hold their shape after chilling.

Add chocolate topping (optional): If using chocolate, melt the dark chocolate chips in the microwave in short intervals, stirring each time until smooth. Spread the melted chocolate evenly over the top layer of the coconut mixture. Gently tap the pan on the counter to help the chocolate settle smoothly.

Chill the bars: Place the pan in the refrigerator and chill for at least 1–2 hours, or until completely firm. This step is important so the bars set properly and can be sliced cleanly.

Slice and serve: Once firm, lift the bars out of the pan using the parchment paper. Place on a cutting board and slice into even squares or rectangles using a sharp knife. Store in an airtight container in the refrigerator until ready to serve.