Preheat your oven to 350°F (175°C). This is an essential step to ensure that your bars bake evenly.
Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the bars out once they are baked.
In a large mixing bowl, combine the almond flour, sweetener, and salt. If you’re adding cocoa powder for an extra chocolate kick, mix it in at this stage.
Pour in the melted coconut oil and stir until the mixture is well combined and resembles a crumbly dough.
Transfer the almond flour mixture into the prepared baking pan. Use a spatula to press it evenly into the bottom of the pan, forming a solid base.
Sprinkle the shredded coconut evenly over the base layer. If you’re using chopped walnuts, sprinkle them on top as well.
Evenly distribute the mini chocolate chips (or sugar-free chocolate chips) over the coconut layer, ensuring they are spread out for maximum chocolatey goodness.
In a separate bowl, whisk the full-fat canned coconut milk until smooth. Pour this over the layers in the baking pan, making sure to cover everything evenly.
Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and the center is set.
Once baked, remove the pan from the oven and allow it to cool completely in the pan. Once cool, use the parchment paper to lift the bars out. Cut into squares and enjoy!
