Whisk all ingredients for the first layer together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.
For the second layer, place coconut in medium bowl. Whisk coconut butter, agave and almond flavor. Pour over coconut and mix well. Pat over first layer, top with chopped almonds and ganache. Refrigerate to set.
