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Melt nut/seed butter with the sweetener in the microwave or stovetop. Whisk until smooth. Stir in vanilla and salt.
In a large bowl, pour wet ingredients over the muesli and stir until evenly coated (you can toast the muesli first in the oven for 7-9 minutes at 350 until browned for extra flavor!)
Melt chocolate chips. Pour into the bottom of a 8×8” baking dish lined with parchment paper. Freeze 5-10 minutes until almost hard.
Top with the muesli mixture, pressing in firmly.
Refrigerate minimum 4 hours, then slice.
Store leftovers in the fridge for up to a week.