1/3cupbutteryou can use coconut oil, but you'll need to keep them refrigerated
1cupalmond mealor almond flour
2tablespoonsalmond meal or flour
1cupunsweetened shredded coconut
1/3cupmini semisweet chocolate chips
1/3cupdark or semisweet chocolate chips
Heat oven to 350 degrees. Line a 9 x 9-inch square pan with parchment (or foil - you'll need the overhang to remove the bars).
Make the first layer by mixing the sugar and butter until creamy and then adding the almond meal and flax, stirring to combine well. Press into prepared pan and bake for 12 minutes until brown around the edges. Remove from oven.
Meanwhile, prepare the second layer by beating the eggs in a medium bowl. Add all the remaining second layer ingredients, mixing well and pour onto the partially baked first layer.
Bake for 20-23 minutes more, or until top is golden brown and center barely jiggles. Cool completely on a wire rack before cutting into 24 bars.
For the drizzle, melt the chocolate chips with the oil and use a spoon to drizzle over the bars evenly (you can do this before cutting or after cutting, it's up to you).
Store in an airtight container in the refrigerator or in the freezer for longer storage.