Line a 9 x 9 square baking pan with parchment paper. Grease with coconut oil. Coarsely chop the almonds and coconut flakes by pulsing in a food processor.
Combine the sweeteners and coconut cream over medium-high heat. Simmer rapidly, stirring frequently, until the mixture thickens and turns golden.
Stir the almonds and coconut flakes into the syrup. Pour into the prepared pan. Press flat with a spatula or wooden spoon. Sprinkle the chocolate chips on the hot nut mixture. It should be hot enough that they melt a little and stick.
Cool to room temperature. Refrigerate for at least 30 minutes. Lift the parchment paper out of the pan. Cut the granola bars using a sharp knife.
Notes
*** This recipe will not work with a more concentrated sweetener. You need a sweetener that is 1:1 OR LESS to sugar or you will not have enough syrup to hold the granola bars together. Using my sweetener or Gentle Sweet makes these too sweet.*** I prefer the taste of using both xylitol and erythritol. Using one of those should work but I have not tested it. Erythritol is the better choice because it is only 70% the sweetness of sugar. Erythritol monkfruit blends can be too sweet.***Splenda is not recommended. Other artificial sweeteners are not recommended. You need a specific sweetener and quantity for these to hold together.