Line an 8 x 8-inch baking dish with parchment paper and set aside.
In a microwave-safe bowl or stovetop, combine your chocolate, almond butter, sticky sweetener and optional coconut oil and melt until combined.
Add your nuts/seeds of choice and mix until fully combined.
Pour the chocolate mix into the lined baking dish and spread out using a spatula. Refrigerate or freeze until firm.
Slice into chocolate bars.
* Makes it easier to bite into the chocolate.TO STORE: This keto chocolate is stable at room temperature in a sealable container. It will keep well for up to four weeks. If you'd like it to keep longer, store it in the refrigerator. TO FREEZE: Place leftovers in a ziplock bag and store it in the freezer for up to six months.