Line an 8x8 inch square baking pan with parchment paper.
In the bowl of a food processor, add the almonds, coconut, dates, and vanilla.
Pulse four or five times
Add the coconut oil and pulse until it comes together, being careful not to over mix (it should be finely chopped and a little chunky)
Press the base mixture into the prepared pan and put it in the freezer to cool
In the bowl of the food processor (no need to clean it!) add the coconut, coconut milk, honey and a pinch of fine grain sea salt.
Pulse until you have a finely ground mixture. Remove the crust from the freezer and add the coconut filling, smoothing until even
Return the pan to the freezer
Melt the chocolate and coconut oil over a double boiler, stirring every 30 seconds until melted and smooth.
Stir in the almond butter
Remove the bars from the freezer and spread the chocolate over top.
Top with cacao nibs and hemp seeds if desired.
Cover the pan and place in the fridge for 30 minutes to 1 hour
Warm your knife under hot water before cutting the bars into squares
The chocolate layer may pop off of the coconut layer as you cut the bars; don't worry, just push it back into place.
Keep the bars stored in a sealed container in the fridge or freezer