So I was a little skeptical after tasting the “almond candy” portion of the bar. But the whole thing together? YUM. I think these taste great as a frozen treat, so I keep mine in the freezer. You can also keep them in the fridge or at room temperature. Your choice!

What you’ll need:
1 1/2 cups shredded unsweetened coconut
1/4 cup coconut oil, solid + 1 tsp
2 tbsp maple syrup
1/2 cup chocolate chips
Almonds, chopped or slivers

What you do:
1. Combine the coconut, 1/4 cup coconut oil and maple syrup in a food processor. Blend until smooth, about 2 minutes.
2. Line a 9″x5″ baking dish with wax paper. I didn’t do this and it was a serious pain in the butt to get them out!
3. Pour the coconut mixture in the pan and pat down with a rubber spatula.
4. Freeze for 20 minutes.
5. A few minutes before you take the bars out, heat the chocolate chips and 1 tsp of coconut oil in the microwave. To make sure you don’t burn the chocolate, heat for 20 seconds, then stir. Repeat until completely melted.
6. Remove the bars from the freeze and cut into 1″-2″ sized pieces. Dip one side of the bar into the chocolate and place (chocolate-side up) onto a plate. Repeat until all of the bars are coated and place back into the freezer for 5 minutes, or until the chocolate is hardened.
7. Place the remaining chocolate into a plastic baggie, cutting one of the corners to create a piping bag (or use a piping bag if you’re fancy like that ;). Remove the bars and drizzle the chocolate on top. Sprinkle almonds on the melted chocolate and drizzle a little more chocolate.