Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside.

Make the clusters: Add peanut butter and maple syrup to a medium bowl. Whisk until very well incorporated and smooth.

Add nuts, oats, and salt (if using). Using a rubber spatula, stir and fold until well mixed. Pour into the prepared baking pan. Smooth into a tightly-packed, even layer.

Bake for 35 minutes. Place baking pan on a cooling rack. Allow to cool for about 30-60 minutes, until completely cool.

Line a large baking sheet with parchment paper or wax paper. Set on a clear workspace.

Once cool, lift baked peanut butter mixture out of pan. Using your hands, break into clusters and lay in an even, spread-out layer on the prepared baking sheet.

Make the Chocolate Drizzle: To melt the chocolate, use the double boiler method or do the following. Add chocolate chips to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir in between heating increments, until smooth. Spoon chocolate into a small drizzle bottle or a zip bag with a small corner trimmed off.

Sprinkle 2 tablespoons of coconut over the granola. Drizzle about half of the melted chocolate on top of the clusters and coconut. Sprinkle 1 tablespoon coconut onto the drizzle. Repeat drizzle & coconut topping until none remains. Allow to set at room temperature for about 30 minutes, or until firm. Enjoy! Storing instructions below. Also try my Homemade Chunky Paleo Granola with Clusters, my 5 Ingredient Vegan Peanut Butter Coconut Truffles, and my Salted Dark Chocolate Almond Clusters.