Preheat oven to 350 degrees, and line a 9-inch square pan with parchment paper, leaving "wings" for lifting the baked squares out of the pan.
In a food processor with S blade attached, add the raw pistachios, oats and salt and process for about 30 seconds (until a meal starts to form). Drizzle in the maple syrup and olive oil while the motor is still running and the meal becomes a crumbly, almost wet dough.
Press the dough evenly into the pan, then cover it with the coconut and chopped pistachios, pressing gently into the dough.
Bake for 10 to 12 minutes until the coconut is nice and golden and the dough is cooked through. The squares should be a little soft--do not over-bake.
Carefully lift the cooled dough out of the pan by holding two sides of the parchment paper. Cut into squares.
In a microwave or double boiler, heat the chocolate chips until just melted (don't allow to get too hot or it won't harden later). Scoop the chocolate into a piping bag or plastic bag (snip the corner). Drizzle chocolate over squares.
Refrigerate the squares until the chocolate hardens. Store the squares in a sealed container for up to a week.