Instructions

• Line a plate or baking sheet with parchment paper or plastic wrap and set aside.
• Add 1 cup unsweetened shredded coconut, 3/4 cup chilled canned coconut milk, and 2 tablespoons maple syrup to a high-speed blender or food processor. Blend until the mixture is combined and sticky, stopping to scrape down the sides as needed.
• Transfer the coconut mixture to a bowl. Using clean hands, divide it into 12 equal portions and shape each portion into a rectangular log. Place the logs on the lined plate.
• Evenly distribute the 1/4 cup almonds across the 12 logs, pressing the almonds lightly onto the top of each log so they adhere.
• Freeze the prepared logs for 15 minutes, until firm.
• While the logs are freezing, melt 1 1/4 cups chocolate chips in a microwave-safe bowl or small saucepan: microwave in 20–30 second intervals, stirring between, until smooth, or melt over low heat on the stove, stirring constantly.
• Remove the bars from the freezer. Working quickly, use two forks to dip each log into the melted chocolate until fully coated, letting excess chocolate drip off, then return them to the lined plate. If the chocolate thickens, gently rewarm before continuing.
• Refrigerate the coated bars until the chocolate is firm (about 10–20 minutes) before serving.