Add all the ingredients to a food processor and combine well.
Transfer to the pan and spread evenly with your fingers. The crust will be thin.
Set aside.
Filling
Combine all the filling ingredients in a medium bowl and mix together with a fork.
Spread the filling on top of the crust and refrigerate for 20-30 minutes until set but just slightly sticky.*
Topping
Melt the chocolate and coconut oil/butter over a double boiler until combined.
Pour the chocolate mixture over the almond butter layer.
Refrigerate for 20-30 minutes until set but just slightly soft.
Remove from fridge, sprinkle with the salt, and cut the bars into 9 even squares but do not remove the bars from the pan at this point.** Return to the fridge.
After several hours you can transfer the bars to an airtight container, or just leave them in the pan.
Store in the fridge or freezer (I prefer the freezer for extra crunch).
Notes
*If kept in the fridge too long, the filling may separate from the topping. **If you cut the bars several hours later when they're very cold, they tend to crack when cut.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2017/03/chocolate-almond-butter-bars/