Combine graham cracker crumbs, coconut and almonds in a bowl.
Add egg, butter, honey and cocoa powder to a small saucepan, and combine well before adding to the store. Once the mixture is combined, gently heat over medium heat until the mixture becomes glossy. It's important to stir well so the egg is incorporated before it begins to cook.
Drizzle the chocolate mixture over the graham cracker crumb mixture, and stir together well.
Press cookie mixture into a greased or lined 8x8 pan. Use a pastry roller to form an even layer.
For the nut butter layer, combine all ingredients, and mix well. Spread evenly over the cookie layer.
Melt chocolate slowly in the microwave, stirring every 30 seconds to prevent burning. Add in the SunButter, and stir to combine. Pour over the top of the nut butter layer, and smooth out.
Sprinkle the top with course sea salt, if desired.
Chill in the refrigerator for at least 30 minutes before slicing.