Homemade Almond Joy Bars (vegan)

-1 In your food processor, blend together the shredded coconut, coconut oil, maple syrup, vanilla, and coconut flour. 
-1 Line a 9 x 5 loaf pan with parchment paper. Flatten the coconut mixture into the pan and freeze for at least 3 hours, until it hardens. 
-1 Once frozen, pour your chocolate chips into a shallow bowl with the coconut oil.  Melt in 30 second increments in the microwave until smooth. 
-1 Remove the bars from the loaf pan. Slice vertically down, and then horizontally to create 12 smaller bars. 
-1 Dip each bar into the melted chocolate, place onto a parchment lined tray or cutting board, and top with two almonds. You can leave the bars as is topped with the almonds, or coat/drizzle over them with more chocolate (see photos above) 
-1 Repeat until all bars are coated. Place the tray into the freezer to set for additional 20 minutes. Once frozen, slice around the bars with a knife to clean the excess melted chocolate. 
-1 For best texture, store the bars in the refrigerator for 2-3 weeks. 
-1 The bars can be kept frozen for up to 3 months!