Preheat the oven to 350F.
Line a 9-inch square pan with two pieces of parchment paper (one going each way).
Add the crumbs to a medium sized bowl. In another small bowl, melt the coconut oil in the microwave (or in a small pot on the stove).
Add the coconut oil and maple syrup to the crumbs. Combine thoroughly.
Spoon the crumb mixture into prepared pan. Press very firmly to create a base with even thickness.
Pour the condensed coconut milk over the crumb crust. There is no need to warm it first.
Now evenly distribute the chocolate chips, shredded coconut and nuts over the condensed milk. Press the toppings down into the milk lightly with your fingers. Sprinkle with flaked sea salt.
Bake in the oven, uncovered, for about 33-37 minutes at 350F or until the edges begin to bubble and become golden.
Remove the pan from the oven and place on a cooling rack for about 15 minutes. Once cooled slightly, transfer the pan to the freezer for about 2 hours to set. Remove from the freezer. Lift the bars out of the pan using the parchment paper. Place on a cutting board and use a sharp heavy knife to cut the bars into 16 even pieces (or more if you would like smaller bars).
Store the bars in the freezer or fridge.