Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; lightly spray with olive oil spray and set aside.

Spread almonds and pepitas on rimmed baking sheet and toast until lightly browned and fragrant, 10 to 12 minutes, stirring occasionally. Transfer almond mixture to large bowl, add ¼ cup chocolate chips, and stir until chocolate is melted and evenly coats almonds and pepitas.

Whisk erythritol, almond butter, egg, vanilla, and salt together in second bowl. Stir erythritol mixture, coconut, and remaining ½ cup chocolate chips into almond mixture until combined. Transfer almond mixture to prepared pan and spread into even layer. Place 9-inch sheet of parchment paper or waxed paper on top of almond mixture and press and smooth very firmly with your hands, especially at edges and corners, until mixture is level and compact. Remove parchment and bake until bars are fragrant and just beginning to brown around edges, about 15 minutes. Transfer pan to wire rack and let cool for 1 hour. Using foil overhang, lift bars out of pan. Return to wire rack and let cool completely, about 30 minutes.

Discard foil and transfer bars to cutting board. Using sharp chef’s knife, quarter bars to create four 4-inch squares. Cut each square into 3 equal strips. Serve.