Rub a 9x13 inch baking dish with coconut or olive oil.

In a medium bowl, combine the buckwheat, pistachios, coconut, slivered almonds, chia seeds, cocoa nibs and hemp seeds. Add a pinch of salt if using raw pistachios.

In a large pot, add the almond butter, honey and coconut sugar. Set the pot over medium heat, stirring often until melted and smooth. Once the mixture starts to bubble, let it cook 1 minute and then immediately remove from the heat.

Working quickly, add the seed/nut mix to the almond butter mixture and stir until combined. Press into the prepared the pan.

Melt the chocolate chips with 1 heaping tablespoon almond butter in the microwave, stirring every 30 seconds until melted and smooth or melt over low heat on the stove. Pour the melted chocolate/almond butter over the bars and spread in an even layer. Sprinkle the top with cocoa nibs if desired, cover and place in the fridge for 1-2 hours or until firm.

Cut into 18-24 bars. Store for up to 1 week in the fridge or 4 days on the counter in a cool place. My family personally loves these straight from the fridge!