My bar looks darker / has brown spots over time — is it still good?Updated 3 months ago

Yes. That's the Maillard Reaction. A natural browning between the proteins and reducing sugars (honey, coconut nectar) during storage. It's completely safe and actually confirms we use real, unrefined sugars and proteins. If the bar is within its 12-month shelf life and stored below 75°F, it's good to eat.