Preheat the oven to 325°F. Line a quarter sheet pan with parchment paper, let it fold over the sides as this will make it really easy to remove (see video).

In a medium bowl, add the wide flake coconut, fine shredded coconut, pumpkin seeds, and sesame seeds. Mix together.

In a small pot add the olive oil, honey, and maple syrup and heat over medium heat, stirring until the honey has melted completely. Remove from the heat and pour over the coconut mixture. Stir to combine completely.

Transfer the mixture to the prepared baking pan and spread evenly. Bake for 30 to 35 minutes or until the mixture is golden brown.

Once the baking sheet comes out of the oven, immediately add the mini chocolate chips on top, making sure to evenly spread them. Let them sit for a few minutes, then using a spatula spread them as they melt so there’s an even layer of chocolate on top.

Allow the bark to cool completely before breaking it up into pieces.

Store in a cool dry place (or in the fridge) for up to 2 weeks.