In a large pot set over high heat, whisk together the can of coconut milk and 1/2 cup of honey, reserving the remaining honey for later. Bring the mixture to a boil and boil for 1 minute, stirring constantly. Then, turn the heat down to medium and simmer for 16-20 minutes, stirring frequently, until the sauce is reduced to 1 cup.
While the sauce boils, place the almonds and coconut flakes on separate small pans and bake at 350°F until toasted. This takes about 4-5 minutes for the coconut and about 10-12 minutes for the almonds. Once toasted, finely chop the almonds and set aside.
While the sauce continues to cook, line an 8x8-inch pan with parchment paper, spraying the sides generously with coconut oil spray. It helps to spray the bottom of the pan before putting in the parchment paper, to secure it.
In a large bowl, using an electric hand mixer, beat the remaining 3 tablespoons of honey with the coconut oil until smooth and creamy. Stir in the flour, cocoa powder, and pinch of salt until a wet dough forms.
Press the dough evenly into the bottom of the pan.
Once the coconut milk mixture has reduced, transfer to a measuring cup and set aside to cool and thicken a little more while the crust bakes.
Now, bake the crust at 350°F for 7-8 minutes, until the edges are lightly golden brown. Your crust will probably rise in a few areas. Once it's out of the oven, use a small spoon to quickly press it all back down, making sure you don't leave any cracks in the crust.
As soon as the crust comes out of the oven, sprinkle the chopped nuts on top and lightly press them into the crust. Then, sprinkle on the chocolate chips evenly, followed by the coconut flakes.
Pour the coconut milk mixture evenly over the top of the surface. Then, gently shake the pan around until the coconut milk mixture begins to sink between the layers. Drizzle with 1 tablespoon of the melted almond butter.
Place into the oven and bake until the sides are lightly golden brown, about 27-28 minutes.
Remove from the oven and cool to room temperature. Then, drizzle with the remaining almond butter, cover, and refrigerate overnight.
The next day, run a very sharp knife around the edge of the pan, slice into bars, and enjoy!
