Instructions

For the crust:

1. Preheat oven to 325 degrees and line 8×8 baking pan with parchment paper.
2. Pulse crust ingredients in food processor until well-combined.
3. Transfer mixture to prepared baking pan and, using fingers, press crust into even layer.
4. Bake crust until golden brown, about 20 minutes.
5. Set aside to slightly cool.

For the coconut layer:

1. Meanwhile, pulse coconut ingredients in food processor until well-combined.
2. After crust has slightly cooled off, using fingers, press coconut mixture into even layer on to top of crust.

For the chocolate layer:

1. To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and classic monk fruit sweetener.
2. Using double boiler method on stovetop over medium low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
3. Pour chocolate mixture atop coconut layer and smooth into even layer using a spatula.
4. Transfer pan to freezer to harden chocolate, about 30-40 minutes.
5. Remove pan from freezer and cut bars into 16 equal pieces (*see note below).

For the almonds:

1. In a small pan on stovetop over medium low heat, heat almonds until golden.
2. Remove almonds from heat and, using a tongs, carefully place individual almonds on top of chocolate layer of bars, pressing down so the chocolate just melts and acts as a glue.