In a food processor, combine the almonds and shredded coconut with the Medjool dates, melted coconut oil, and a pinch of salt. Pulse until it resembles a sticky dough. Press this mixture into the bottom of an 8x8 inch lined pan to form the crust. Chill in the refrigerator.

In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and a little salt until smooth. Allow it to sit for about 5-10 minutes until it thickens.

Once the chia filling is thickened, pour it over the crust in the pan, spreading it out evenly with a spatula.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.

Once set, remove from the refrigerator and cut into squares. Sprinkle with toasted coconut flakes and extra lime zest if desired.