Step 1

Lightly grease a 9x9-inch baking pan.

Step 2

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the coconut oil until the mixture begins to clump together.

Step 3

Transfer to the baking pan and press firmly and evenly into the bottom. Place in the freezer while preparing the filling.

Step 4

In a large bowl, beat the cream cheese with the sweetener until well combined. Beat in the coconut and vanilla extract.

Step 5

Add the coconut cream and beat in on low until well combined. **If the coconut cream is really firm when you take it out of the can, gently soften in the microwave before adding to the cream cheese mixture.

Step 6

Spread the filling evenly over the crust and freeze until firm, about 2 hours.

Step 7

In a small saucepan over medium heat, bring the cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt.

Step 8

Whisk in the powdered sweetener until smooth, then pour about two-thirds of the topping over the chilled bars and spread to the edges. Immediately sprinkle with the coconut and almonds.

Step 9

Drizzle the remaining chocolate over top to help secure the coconut and almonds, then freeze for another hour to set.

Step 10

Cut into 16 bars and press a chocolate covered almond into the top of each square, if desired.