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To make oat flour, place 2 cups of oats into a food processor, grind until it's a fine powder, and add to a large bowl.
Next, add 1 cup of old-fashioned oats and ⅔ cup of shredded coconut into the food processor and pulse 3-5 times.
Add the oatmeal, coconut, and almond flour to the large mixing bowl with the oat flour.
Add ½ cup of coconut oil, ½ cup of almond butter, 1 tsp of vanilla extract, and ½ cup of maple syrup to a pan on the stove over medium heat. Stir to incorporate the ingredients and until the coconut oil is completely melted.
Pour the wet ingredients over the oat mixture in the bowl, stirring to combine well. Allow the mixture to cool to room temperature before adding chocolate.
While the oat mixture is cooling, prep an 8X8 pan by lining it with a piece of parchment paper.
Chop 1 cup chocolate chips until the desired size. I chop mine until roughly half the size. Fold the chocolate into the oat mixture.
Next, pour the oat mixture into the pan. Press the heavenly hunks into the pan, paying special attention to the corners. Compacting the mixture will help the bars to hold their shape when cut.
Place in the refrigerator for 30 minutes. When the bars are firm, use the parchment paper to lift the bars onto a cutting board and cut them into bite-size pieces with a sharp knife.