• 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.
• Add all dry ingredients to a large bowl: nuts, coconut, seeds, flaxseed, and cinnamon & salt if using. Stir until well mixed.
• Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter and maple syrup. Whisk until well incorporated.
• Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
• 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.
• 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).
• 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)