In a mixing bowl, combine the rolled oats, unsweetened cocoa powder, and a pinch of salt. Mix well to ensure even distribution of ingredients.
Add in the almond butter, maple syrup, and vanilla extract. Stir until all the dry ingredients are well coated with the wet ingredients.
Incorporate the unsweetened shredded coconut and chopped nuts into the mixture, mixing thoroughly.
Press the mixture firmly into a baking dish or mold to create an even layer.
Place the dish in the refrigerator for at least 1 hour to set.
Once set, cut into bars or squares and serve chilled.
You can customize this recipe by adding dried fruits like cranberries or raisins for extra sweetness if desired.
Store any leftovers in an airtight container in the refrigerator for up to a week.