Mix the shredded coconut, coconut oil, coconut butter, vanilla extract, honey and salt.
Line an 8½” x 4½”-inch medium loaf pan with parchment paper and press the mixture into the bottom and sides of the pan.
Refrigerate for about 1 hour and cut into small rectangles of approximately 2-inches long by 1.5-inches wide then return to the fridge.
Melt the cacao butter and chocolate chips in a double boiler over simmering water and let chocolate cool for 5 minutes.
Line a cookie sheet with parchment paper, place 2 almonds on each coconut bar and dip into the melted chocolate using a fork, one at the time.
Refrigerate until chocolate hardens.
Notes
For a thicker shell of chocolate, dip in melted chocolate one more time and refrigerate until chocolate hardensRecipe makes approximately 13 (2” x 1½”) bars. Store in an airtight container in the fridge.