LINE AN 8×8 PAN WITH PARCHMENT GOING UP THE SIDES. COMBINE FIRST 5 INGREDIENTS – I LIKE TO BLEND IN A FOOD PROCESSOR, BUT IT CAN BE DONE BY HAND. (IF SKIPPING THE FOOD PROCESSOR, YOU CAN INCREASE COCONUT OIL TO 2/3 CUP TO ENSURE THEY AREN’T CRUMBLY. HOWEVER, THE BARS IN THE PHOTOS WERE MIXED BY HAND WITHOUT THE EXTRA OIL AND STILL HELD THEIR SHAPE ENOUGH TO CUT. SO IT’S UP TO YOU!) SPREAD ABOUT 2/3 OF THE MIXTURE INTO THE PAN. PRESS DOWN REALLY WELL. CAREFULLY MELT THE CHOCOLATE, STIR IN ALMOND BUTTER IF USING, AND SPREAD OVER TOP OF THE COCONUT. SPRINKLE REMAINING COCONUT ON TOP, PRESS DOWN, AND REFRIGERATE 1 HOUR OR UNTIL FIRM. ON COOL DAYS OR FOR INDOOR PARTIES, THE BARS ARE FINE TO LEAVE OUT. STORE LEFTOVERS IN THE FRIDGE OR FREEZER.