Line a loaf pan with parchment paper and set aside.

In a food processor, process the almonds until fine. Add the oats, peanut butter, and maple syrup and process until combined.

Press the almond mixture into the bottom of the loaf pan.

Sprinkle with 1/2 of the cup of shredded coconut.

Sprinkle the pecans on top.

In a small pan, heat the chocolate chips, oil and salt until combined. Pour the chocolate over the pecan layer.

Freeze for 10 minutes. Then remove and sprinkle the rest of the coconut on top, gently pressing into the chocolate.

Freeze for about 30 more minutes until chocolate is firm. Then place in the refrigerator until ready to eat.