Natural Living

In a large mixing bowl, combine the rolled oats, shredded coconut, chopped almonds, dried cranberries, and sea salt. Mix until evenly distributed.
In a small saucepan over low heat, warm the almond butter and honey, stirring constantly until smooth and well combined, about 2 minutes. Remove from heat and stir in the vanilla extract.
Pour the warm almond butter mixture over the dry ingredients in the mixing bowl. Stir thoroughly until all ingredients are coated and the mixture sticks together.
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the mixture.
Line an 8x8-inch baking dish with parchment paper. Transfer the mixture to the dish and press it down firmly with a spatula or your hands to create an even layer.
Refrigerate for at least 1 hour, or until the mixture is set and firm. Cut into 16 squares and serve. Store leftovers in an airtight container in the refrigerator.