Line an 8×4 inch baking pan with parchment paper. Set aside.Place the shredded coconut, coconut oil, raw honey and vanilla extract in a food processor and process until smooth.Press the mixture into the prepared pan.Place the almonds evenly in 7 rows (4 almonds across) and lightly press them into the mixture.Refrigerate for minimum 2 hours or overnight.Remove the pan from the refrigerator and cut the mixture into 14 bars.To make the chocolate glaze, melt the chocolate chips and coconut oil together, in a double broiler or microwave, until smooth. (see note)Use two forks to dip each bar into the chocolate.Place on a sheet pan lined with parchment paper and refrigerate until the chocolate sets.Keep refrigerated in an airtight container until serving.