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Preheat your oven to 160°C / 320°F and line a large baking tray with baking paper.
Add the egg whites, icing sugar, honey and vanilla to a bowl and mix until combined.
Add your almonds and gently fold everything together until they’re evenly coated.
Spread the mixture across your lined tray in a thin, even layer, pressing it together so it forms one large almond slab.
Bake for around 20-25 minutes or until golden and crispy around the edges.
While it’s still warm, lightly score the slab into bite sized pieces.
Allow it to cool completely.
Melt the dark chocolate with the coconut oil in short microwave bursts, stirring between each one.
Break the almond slab into roughly 40 pieces, then dip or drizzle each piece with the melted chocolate.
Pop them into the fridge or freezer until the chocolate has completely set.