In a food processor combine walnuts, dates, 1/2 cup shredded coconut, and almond butter. Blend until well combined and moist. The dough should hold together when pressed between your fingers.
Transfer walnut/date mixture into a large bowl and add remaining ingredients including the extra 1/4 cup of coconut. Stir together until well combined.
Line an 11x7 baking dish with parchment paper. Transfer the bars into the pan then top with another piece of parchment paper. Evenly spread or roll the granola bars throughout the pan.
Refrigerate for at least 4 hours.
Remove the bars from refrigerator, cut into 12 equal pieces and transfer to an airtight container. Granola bars can stay in the refrigerator for up to 5 days or the freezer for 2 months.
Serving and Storing - Serving immediately or store in an airtight container in the refrigerator for up to 5 days or the freezer for 2 months.