Place coconut in a medium saucepan and cook over medium-low heat, stirring continuously. Cook for 3-5 minutes until most of the coconut is golden brown. Transfer coconut to a plate to cool. Set aside.
Line the loaf pan with a piece of parchment paper so that it lines the bottom and the two long sides of the pan.
Add the almond butter, maple syrup, vanilla extract, and salt to the saucepan over medium-low heat. Stir occasionally until all ingredients have incorporated into a smooth mixture. Remove from heat.
Place the chopped almonds, coconut flakes, and chia seeds in a medium mixing bowl and stir to combine. Pour almond butter mixture over nuts and stir until all dry ingredients are coated.
Transfer nut mixture to prepared loaf pan. Use an extra piece of parchment paper to press mixture down firmly into an even layer.
Place loaf pan in the fridge. Combine chocolate chips and coconut oil in a small microwavable bowl. Microwave chocolate chips for 30 second intervals, stirring after each until most of the chips have melted. Stir until all have melted.
Remove loaf pan from fridge and pour melted chocolate on top, smoothing with a spatula. Put loaf pan back in the refrigerator and chill for at least two hours.
Remove bar from pan and transfer to a cutting board (using parchment handles) and slice into bars with a large sharp knife. For optional chocolate drizzle: Melt drizzle ingredients in microwaveable safe bowl. Drizzle additional melted chocolate over tops of bars. Refrigerate until set.*Once bars are sliced, they will firm up in the refrigerator. *To make mini bars, slice the 8 bars in half.