Chocolate Covered Almond-Coconut Bars

Directions

1. 1
   Line a standard loaf pan (4 1/2-by-8 1/2inches/11cm-by-21cm) with plastic wrap, letting excess hang over the sides.
2. 2
   Put the coconut cream, dates, 2 tablespoons of the coconut oil, vanilla and salt in a food processor and puree until the dates are smooth.
3. 3
   Add the coconut flakes and pulse until the mixture is combined and begins to clump together, about 30, 1-second pulses.
4. 4
   Pour the mixture into the prepared pan and tamp down with the bottom of a measuring cup or spoon, so it’s firmly and evenly pressed into the pan. Freeze until firm, about 30 minutes.In a small microwave-safe bowl, combine the chocolate with the remaining 2 teaspoons of coconut oil. Microwave on high for 1 minute, stir, and then microwave in 30-second bursts, stirring between intervals , until the mixture is smooth, about 90 seconds total. Alternatively, melt the chocolate with the coconut oil in a bowl set over simmering water on the stove.Line a small baking sheet with parchment paper.
5. 5
   Remove the coconut mixture from the loaf pan and place it on a cutting board.
6. 6
   Cut the loaf crosswise into 8 slices.
7. 7
   Cut each slice in half to make 16 pieces. Put a piece of the coconut mixture into the melted chocolate and flip with a fork to coat.
8. 8
   Let excess chocolate drip back into the bowl and transfer to the prepared baking sheet.
9. 9
   Sprinkle almonds over the top of the bar. Repeat with the remaining ingredients.Refrigerate until the chocolate sets, about 30 minutes. Store the coconut bars in an airtight container in the refrigerator for up to 2 weeks.