Instructions

1. Line an 8″x8″ baking dish with parchment paper.
2. Add peanut butter and maple syrup to a small saucepan. Cook over low heat, stirring continuously until well mixed. Remove from heat. 
3. Add oats and pepitas to a dry skillet. Toast over low heat for 4-5 minutes. 
4. Transfer oats and peanut butter mixture to a mixing bowl. Add hemp hearts and cacao nibs and stir well. Pour mixture into parchment lined pan. Use the bottom of a glass to firmly press mixture into the bottom of the pan. Transfer to the refrigerator. 
5. While bottom layer chills, melt chocolate and coconut oil in a small mixing bowl fit over a small saucepan with boiling water. (You can also try melting in the microwave.)
6. While chocolate melts, toast coconut in the same skillet you used for the oats.
7. Pour melted chocolate over bottom peanut butter layer. Sprinkle with coconut. Chill for another 30 minutes in the refrigerator or until firm. 
8. Sprinkle with salt before cutting into pieces for serving. 
9. Store these bars in the refrigerator or freezer.