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Preheat oven to 320°F (160°C).
Mix the egg white, honey, vanilla and powdered sugar until smooth.
Add the almonds and gently toss to coat.
Spread onto a parchment-lined baking sheet in a thin, even layer, about ⅛ inch thick.
Bake for 25 minutes, or until golden.
While still hot, score into 2 x 2 inch squares.
Melt the chocolate in the microwave in 25-second increments, stirring between each one.
Stir in the coconut oil.
Once the bark has cooled, break it into pieces and dip halfway into the chocolate.
Place on parchment and refrigerate or freeze until set.
Store in the refrigerator or freezer.