Line a loaf pan with parchment paper and set aside.
In a medium-sized saucepan, melt the almond butter, honey, and coconut oil over medium-low heat, stirring frequently until smooth.
Remove from heat and stir in the vanilla then the cacao powder. Next, stir in the shredded coconut. Then add the oats - 1/4 cup at a time. Stir until the mixture is well combined.
Pour the mixture into the prepared loaf pan and smooth it out with the spatula. Pop the pan into the fridge for an hour to set.
Cut into bars or squares and store in the fridge in an airtight container for up to a week.
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Notes
Because of the coconut oil, they will really soften at room temperature so store them in an airtight container in the fridge or freezer for up to 2 weeks.
For a bit of crunch, sprinkle in some chopped nuts like walnuts, pecans, or peanuts.
Substitute a different nut butter such as peanut butter, cashew butter, or even sunflower seed butter.
Want more chocolate flavor? Add a handful of dark chocolate chips.