In a large bowl, combine chopped pistachios, oats, shredded coconut, and sea salt.
In a microwave-safe bowl, heat almond butter and honey (or maple syrup) in 20-30 second intervals, stirring between, until melted and smooth.
Stir vanilla extract into the melted mixture.
Pour the wet ingredients into the dry ingredients and mix until well coated.
Line an 8×8-inch baking pan with parchment paper. Press the mixture evenly into the pan.
In a small bowl, melt the dark chocolate chips with coconut oil (if using) in 20-30 second intervals, stirring until smooth.
Drizzle the melted chocolate over the pressed mixture and spread evenly with a spatula.
Refrigerate for at least 2 hours until set and firm.
Cut into bars and serve
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