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Prepare a square baking pan with parchment paper.
In a heat-safe bowl over low heat (double boiler method), melt chocolate chips and coconut oil. Stir constantly for 3–5 minutes until smooth and glossy.
Remove from heat. Stir in peanut butter and vanilla until fully combined and silky.
Fold in chopped almonds and sweetener (if using). Mixture should be thick but pourable.
Spread evenly into prepared pan and press firmly to compact.
Refrigerate for at least 1 hour until fully firm.
Slice into bars using a warm knife for clean edges.