Prep your pan. Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking.

Make the coconut filling. In a mixing bowl, combine 3 cups unsweetened shredded coconut, 1/2 cup almond butter, 1/3 cup maple syrup (or honey), 1/3 cup coconut cream, 1 teaspoon vanilla, and a pinch of sea salt. Stir until the mixture clumps together and holds when pressed. If it’s too dry, add 1–2 teaspoons more coconut cream.

Press into the pan. Transfer the coconut mixture to the prepared pan. Press firmly into an even layer. A flat-bottomed measuring cup helps compact it so the bars hold together well.

Add the almonds. Press whole roasted almonds evenly across the top—think 6 rows of 6 for 36 bite-size pieces, or space them how you like. Press them in so they stick but don’t disappear into the coconut.

Chill to set. Place the pan in the freezer for 20–30 minutes, until the filling is firm to the touch. This makes slicing and coating easier.

Melt the chocolate. In a microwave-safe bowl, combine 1 1/2 cups dark chocolate chips with 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Or melt over a double boiler.

Add the chocolate layer. Pour the melted chocolate over the chilled coconut and almonds. Tilt the pan to spread evenly, or use an offset spatula. Tap the pan gently to remove air bubbles.

Optional finishing touches. Sprinkle with a little unsweetened coconut or flaky sea salt if you like a sweet-salty finish.

Chill again. Return the pan to the fridge for 45–60 minutes (or the freezer for 20–25) until the chocolate is fully set.

Slice and serve. Lift the slab out using the parchment overhang. Let it sit at room temperature for 5 minutes to prevent cracking, then slice into bars or squares with a sharp knife. Wipe the blade between cuts for clean edges.