Line an 8×8 inch pan with parchment paper, leaving a bit of overhang on the sides. This will make it much easier to lift the bars out later without breaking them. Gently press the paper into the corners so the base is smooth and even.

In a medium mixing bowl, add the almond butter, melted coconut oil, vanilla extract, and your chosen sweetener. Stir slowly at first, then more vigorously until the mixture becomes smooth, glossy, and fully blended. If your almond butter is too thick, warm it slightly for easier mixing.

Add the cocoa powder, shredded coconut, chopped nuts, and chia seeds into the bowl. Sprinkle them evenly over the wet mixture to help distribute everything more uniformly.

Using a spatula or sturdy spoon, mix everything together thoroughly. Keep folding and pressing the mixture until there are no dry patches left and all ingredients are evenly coated. The texture should be thick, slightly sticky, and well combined.

Transfer the mixture into the prepared pan. Spread it out evenly, then press it down firmly using the back of a spatula or your hands. Take your time with this step—pressing it tightly ensures the bars hold together properly after chilling.

Place the pan in the refrigerator and let it chill for at least 1–2 hours, or until the mixture feels firm to the touch. This step allows the coconut oil and nut butter to set, giving the bars their final structure.

Once fully set, lift the slab out of the pan using the parchment paper overhang. Place it on a cutting board and slice into even bars or squares using a sharp knife. Serve immediately or store in the fridge for later.