1. Preheat oven to 325°F. Set aside this granola bar pan atop a medium baking sheet (for stability in the oven.) Or, line an 8-inch square baking pan with parchment paper or greased foil. I prefer using the granola bar pan, as it creates a firmer bar with deliciously crispy edges & a chewy, crisp exterior. Set aside for later.
2. Add all dry ingredients to a large bowl: nuts, coconut, seeds, flaxseed, and cinnamon & salt if using. Stir until well mixed.
3. Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter and maple syrup. Whisk until well incorporated.
4. Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
5. Pour the mixture into the prepared granola bar pan or baking pan. For the granola bar pan: scoop about 3 tablespoons of mixture into each crevice. Use a small, narrow spoon to press the mixture down into an evenly, very tightly-packed layer. For the square pan: using the spatula, press mixture firmly down into an even, very tightly packed layer.
6. Bake for 22-27 minutes. Mine took 25 minutes. Place pan onto a cooling rack to cool for 50-60 minutes, or until completely firm. For the granola bar pan: remove bars from pan and transfer directly onto a cooling rack; for the square pan: lift bars and parchment paper onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice into 12-18 bars (for square pan only).
7. Drizzle with melted chocolate. Sprinkle with sea salt. Allow to set at room temperature before storing. Enjoy! Storing instructions below.

More Healthy Paleo Grain Free Recipes

• No Bake Paleo Chocolate Almond Butter Bars
• 3 Ingredient Homemade KIND Coconut Almond Bar Recipe (Paleo, Vegan, GF)
• Homemade Chunky Paleo Granola with Clusters (Grain-Free, Vegan, Gluten Free)