Heat your oven to 375 degrees and line an 8x8 inch pan with parchment paper, leaving some hanging over the sides to use as a handle later on.
Place the chopped almonds, slivered almonds and coconut flakes on 3 separate small baking sheets. Bake until golden brown and toasted. The coconut will only take 2-4 minutes, the slivered almonds about 3-5 minutes and the chopped almonds about 7-12 minutes. Let cool completely. Additionally, reduce the oven temperature to 350.
In a large bowl, whisk together the egg and monkfruit.
In a separate small, microwave-safe bowl, melt the almond butter and coconut oil until smooth, about 30 seconds. Whisk into the egg mixture until well combined.
Add in all the nuts, coconut and salt and stir until well combined. Finally, stir in the chocolate chips.
Press VERY firmly into the prepared pan. I like to hold a little piece of parchment paper to make this easier. Put some muscle into it because you need to pack these in so they hold together.
Bake until the top just feels set, about 15 minutes at 350 degrees. Let cool COMPLETELY to room temperature in the pan.
Once cool, slice and DEVOUR!
Bars can be stored in an air-tight container on the counter for 2-3 days, or refrigerated for longer life!