Preheat oven to 350°F. Line a 9 x 9 square baking dish with parchment paper. If you add a little bit of oil to the dish before you add the parchment paper, it helps the parchment to stay in place.
To a medium bowl add 3/4 C cashew butter, 2/3 C coconut sugar, 1/4 C maple syrup, 3 tbsp melted coconut oil, and stir thoroughly.
Add 2 cups rolled oats, 1/4 C coconut flakes and 1/4 tsp sea salt, and stir thoroughly
Fold in chocolate chips.
Add mixture to baking dish and flatten it out. Press it down with your hand until it is nice and firm.
Bake for 30 minutes. Bars should look golden and slightly browned at edges. Let the bars cool completely.
(Optional) Melt 2-3 ounces of dark chocolate in the oven in an oven safe dish or over a double boiler. When the chocolate is melted, use a spoon to drizzle the chocolate on top. Put in freezer for 5 minutes to set or in the fridge for 10-15 minutes.
When bars are completed cooled, slice them into 9 large or 12 smaller bars. Store in a sealed container on the counter for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.