In a food processor, add in the coconut flakes and process for about 30 seconds or until the coconut is broken down. You can skip this step if using shredded coconut.

Next, add in the maple syrup, vanilla extract and sea salt and process once more, for about 30 seconds or until ingredients are well combined.

Add in the almond butter last and process one last time. You should be able to mold the mixture without it falling apart.

Using a double cookie scoop, scoop the mixture and form into a rectangle with the palm of your hands. These are the base of your almond joys. Place the candy bars onto a baking sheet that’s lined with parchment paper.

Top each bar with two raw almonds and place in the freezer to harden. About 15-20 minutes.

In the meantime, melt the dark chocolate with the coconut oil in the microwave or on the stovetop in a double broiler. If melting in the microwave, add in the coconut oil and heat in 30 second increments, stirring after each time. You should only need to do 1 minute and 15 seconds.

Remove the bars from the freezer and dip them into the melted chocolate, scrapping off any access chocolate before placing back onto the parchment paper. Drizzle with chocolate to create the candy bar design.

Place them back in the freezer to harden for a minimum of 30 minutes or until the chocolate is firm to the touch. Remove from the freezer and store in an airtight container in the refrigerator and enjoy within one week.