Prepare an 8” x 8” brownie pan. Line it with two long pieces of 8” wide parchment paper laying each in opposite directions extending the ends over each side of the pan to create handles. If necessary use cooking spray to stabilize the parchment paper.

Roughly chop the almonds with a chef’s knife or pound them with a mallet. Place them into a large mixing bowl.

Process the rolled oats in a food processor until coarsely chopped. Add the oats to the large mixing bowl.

Into the large mixing bowl also add the remaining ingredients: 1 cup coconut, flaxseed, hemp hearts, chocolate chips, almond butter and honey. With a sturdy spatula mix the ingredients until completely incorporated. It will take several turns of the ingredients to get to that point.

Transfer the mixture to the prepared pan. Evenly spread mixture edge to edge while packing it down well. Cut a piece of parchment paper into an 8” x 8” square and cover the top with it. Use the bottom of a glass to press down firmly and pack the mixture really well. Uncover and sprinkle with remaining 1 tablespoon coconut, replace parchment paper cover and press down lightly so the coconut adheres.

If the mixture is not packed well the bars tend to crumble when cut. Leave the parchment paper cover on top and refrigerate the bars for 2 - 3 hours or overnight.  

Remove from pan by lifting the parchment paper handles. Transfer to a cutting board and with a large chef’s knife, cut into 12 bars. Store bars in an air-tight container in refrigerator and serve cold.