Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan to grease.
Melt the coconut oil in a large saucepan over low heat. Add the nut butter, honey, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, clove, and fine salt, and stir to combine. Remove from heat.
While the mixture is warming, combine the granola, rice crisps, hemp seeds, and chia in a large bowl.
Pour the liquid mixture over the dry ingredients and stir quickly to combine (it cools fast and becomes too difficult to mix), then transfer to the greased baking pan and smooth out the top - using the back of a large spoon or spatula rubbed with a little coconut oil really helps. Once smooth and even, sprinkle the top with flaky salt if desired. Place in the freezer to firm up (at least one hour), then slice into bars or squares and enjoy. Store the bars in a tightly sealed container in the freezer. Note that these do not store well at room temperature, and should be served cold.
