Lightly grease a 9x13 inch baking dish with coconut or olive oil.

In a medium bowl, combine the buckwheat, pistachios, coconut flakes, sliced almonds, chia seeds, cocoa nibs, and hemp seeds. Add salt if using raw pistachios.

In a large pot, melt together 1 cup almond butter, honey, and coconut sugar over medium heat. Stir until smooth and bubbling. Cook for 1 minute, then remove from heat.

Quickly stir the seed and nut mixture into the warm almond butter mixture until fully combined. Press this mixture firmly and evenly into the prepared baking dish.

Melt the remaining 1 heaping tablespoon of almond butter with a small amount of melted dark chocolate (optional, for topping) in the microwave or over low heat until smooth. Pour and spread this chocolate layer evenly over the pressed bars.

Sprinkle with extra cocoa nibs if desired, then cover the dish and refrigerate for 1-2 hours until firm. Cut into bars and store in the fridge.