Prepare the pan. Line a large baking pan or casserole dish with parchment paper, leaving enough overhang to lift the bars out easily.
Combine the dry ingredients. In a large bowl, stir together the oats, shredded coconut, pumpkin seeds, ground flaxseed, chia seeds, and salt.
Make the almond butter mixture. In a saucepan over low heat, melt the butter and coconut oil. Remove the pan from the heat and whisk in the almond butter, honey, maple syrup, and vanilla until smooth.
Mix the granola bars. Pour 2 cups of the warm almond butter mixture over the dry ingredients, reserving all the remaining mixture for the fudge topping. Stir thoroughly until the dry ingredients are evenly coated and the mixture holds together when pressed. If needed, add a little more of the almond butter mixture.
Press and chill. Transfer the mixture to the prepared pan. Press it firmly into an even layer using the bottom of a measuring cup or glass. Refrigerate for at least 30 minutes to help the bars set.
Make the fudge topping. Whisk the cocoa powder into all the remaining almond butter mixture until completely smooth. If the mixture has cooled and is difficult to stir, warm it gently over low heat until spreadable. Avoid overheating it.
Spread and chill. Spread the chocolate mixture evenly over the chilled granola bars in a thin layer. Refrigerate for 1–1½ hours, or until the bars and topping are very firm.
Cut and store. Lift the bars out using the parchment paper and cut into bars or squares. For cleaner cuts, use a sharp knife while the bars are cold. Store in an airtight container in the refrigerator, placing parchment between layers if needed.
