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First, make the coconut filling: melt ¼ cup coconut oil then add the melted coconut oil to a food processor along with the shredded coconut, canned coconut milk, and honey or maple syrup. Process for about a minute, scraping down the sides of the food processor as needed.
Once smooth, add the coconut filling to an 8x5 loaf pan lined with parchment paper and spread it out. Next, top with some almonds, being sure to gently press the almonds into the coconut filling.
Place the loaf pan in the freezer for several hours to allow the filling to harden.
Once the coconut filling is frozen, prepare the chocolate coating: melt 6oz chocolate with 2-3 tsp coconut oil (in the microwave or on the stovetop using the double boiler method). Once melted, set aside.
Remove the frozen coconut filling from the freezer and slice into bars (I sliced into 12 bars) then coat each bar in melted chocolate.
Place the chocolate dipped candy bars on a tray lined with parchment paper and place in the fridge for several hours, to allow the chocolate coating to harden.
Once the chocolate coating has hardened, remove from the fridge and enjoy! Store leftovers in the fridge or freezer.