Mix all ingredients together by hand in a bowl. It may take a bit of stirring before the dough comes together.
Form into 8 equal bars. I used this inexpensive silicon mold to make my bars all the same size, but you can also use a greased glass baking sheet, or you can shape the bars by hand.
Place the formed bars in refrigerator for 30 minutes to set. Once they're set, remove the bars from the silicon mold or the baking dish. At this point, you can choose if you'd like to make the chocolate icing, (recipe below ) or leave plain.
The bars tend to have the best texture at room temperature, but you can also store in the fridge for a longer shelf-life.
For the Chocolate Icing
Melt the coconut oil and stir in cacao powder (or carob powder for AIP) and maple syrup.
Dip bottom half of each bar in the chocolate icing.
Use a piping bag or a ziploc with a small hole cut in the tip to drizzle chocolate on top of the bars.
Place bars on waxed paper in the refrigerator to set.
Nutrition information is for the bars without the chocolate icing. If you're including the icing, you'll add 85 calories, 7 grams of fat, and 2 grams of carbs.
These bars are also delicious dipped in 80% dark chocolate and eaten as a low sugar dessert.