Step 1

Line a loaf pan with parchment paper. Set aside.

Step 2

Mix the shredded coconut, melted coconut oil and honey in a large bowl until well combined and sticky.

Step 3

Press the mixture into the prepared pan. Line the almonds evenly across the filling in 3 rows of Press lightly to secure.

Step 4

Chill in the refrigerator until completely firm, at least 2 hours or overnight

Step 5

Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 18 equal squares.

Step 6

Use a fork to dip each bar into the melted chocolate. Allow any excess chocolate to drip and place back on the parchment paper.

Step 7

Refrigerate again until the chocolate sets, about 30 minutes. Keep refrigerated until ready to serve.