Method

Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat.

Line a 9×9” baking pan with wax paper.

Pulse almonds in food processor until it resembles coarse sand.

Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste

Stir to ensure all ingredients are incorporated evenly.

Pour into baking pan and smooth out to the corners.  Refrigerate until set, at least 1 hour.

Melt chocolate in microwave on low power or in a double boiler.

Drizzle over almond coconut base and spread with a spoon until evenly coated.

Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft.

Cut into bars and store in a plastic container in the fridge.