Preheat oven to 350 degrees F (180 degrees C). In a large mixing bowl, add the Dried Apricot (1 handful), Unsweetened Shredded Coconut (1/2 cup), Rice Krispies® Cereal (1/2 cup), and Pistachios (1/4 cup).
In a skillet on medium heat melt the Butter (3 tablespoon). Toast the old Old Fashioned Rolled Oats (1 1/2 cup) and add to mixing bowl with other dry ingredients.
In the skillet combine the Honey (2/3 cup), Brown Sugar (1/4 cup), melted butter and Vanilla Extract (1 1/2 teaspoon). Bring to a simmer.
Pour the sauce into the dry ingredients and mix together.
Line a 9 x 13 baking pan with parchment. Press mixture firmly down and against edges of pan. It's ok if they don't match up perfectly. Bake for 15-20 minutes. When finished, place the granola on a rack to cool.
As the granola bars cool, prepare the cacao chocolate drizzle. Start by creating a double boiler by filling a small pot with water and bring the water to a boil. Place another bowl balanced on top.
Add 60% Cacao Chocolate Chips (1/2 cup), Coconut Oil (1 1/2 tablespoon) and Coconut Milk (1 splash). Stir frequently until melted.
When cool, slice the granola with a sharp serrated knife.
Drizzle cacao chocolate over the bars, and sprinkle them with Chia Seeds (1/2 teaspoon) and Sea Salt (to taste). Place in fridge to harden the chocolate.