Place almonds or cashews, shredded coconut, Medjool dates, melted coconut oil, and a pinch of salt into a food processor. Pulse until clumpy and holds together.

Line an 8x8-inch pan with parchment paper and evenly press the crust mixture into the bottom. Chill while making the filling.

In a mixing bowl, whisk together full-fat coconut milk, chia seeds, maple syrup or agave, lime zest, lime juice, vanilla extract, and a pinch of salt until thoroughly combined.

Let the mixture sit for 5-10 minutes, then whisk again to prevent clumping.

Pour the creamy chia pudding over the chilled crust and smooth it out with a spatula. Cover and chill for at least 4 hours or overnight.

After setting, lift the bars from the pan and top with toasted coconut flakes and additional lime zest. Cut into squares for serving.