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Add the coconut cream, maple syrup, coconut, sea salt and vanilla to a bowl and use a fork to combine.
Use a 1.5 tbsp sized scoop to create 22 candies and transfer to a parchment lined tray.
Top with almonds (I did half before dipping the chocolate and half after).
Place in the freezer for 10 minutes.
Add chocolate to a microwave-safe bowl and microwave in 30 second increments at 50% power, stirring each time, until melted.
Dip each coconut candy in chocolate, letting excess drip off, and return to the baking sheet.
Top remaining candies with almonds.
Transfer to the fridge and chill until hardened (at least 5-10 minutes!).