Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting later.
Combine dry ingredients: In a mixing bowl, stir together 2 1/2 cups unsweetened shredded coconut, 3/4 cup almond flour, and a pinch of sea salt.
Melt and mix the wet ingredients: In a saucepan over low heat (or microwave in 20-second bursts), gently warm 1/3 cup coconut oil and 1/2 cup nut butter until smooth. Whisk in 1/3 cup maple syrup (or honey) and 1 teaspoon vanilla.
Bring the dough together: Pour the warm mixture over the dry ingredients. Stir until everything looks evenly moistened and clumps when pressed. If it feels too dry, add 1–2 teaspoons extra maple syrup. If too wet, add 1–2 tablespoons extra coconut.
Press into the pan: Tip the mixture into the lined pan. Use a spatula or the bottom of a measuring cup to press it firmly and evenly into a compact layer.
Optional chocolate topping: Melt 3/4 cup dark chocolate chips with 1 teaspoon coconut oil until silky. Spread a thin layer over the coconut base.
Chill to set: Refrigerate for at least 1 hour, or until the bars feel firm and the chocolate has hardened.
Slice and serve: Lift the slab out with the parchment. Use a sharp knife to cut into 16 small squares or 12 larger bars. Wipe the knife between cuts for clean edges.
Press hard: Compacting the mixture prevents crumbly bars.
Warm the wet ingredients gently: Overheating can cause separation; gentle heat blends them smoothly.
Chill long enough: If the bars feel soft, give them another 30 minutes in the fridge or 10 minutes in the freezer.
Score before slicing: Lightly score the chocolate topping, then cut to avoid cracking.
