Instructions

1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, allowing some overhang for easy removal.
2. In a large mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
3. Fold in the shredded coconut and chopped almonds until evenly distributed throughout the mixture.
4. Pour the mixture into the prepared baking dish and press it down firmly and evenly using your hands or a spatula to create a solid base.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is slightly firm.
6. Remove from the oven and allow to cool completely in the pan on a wire rack.
7. While the base cools, melt the dark chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted.
8. Once the bars have cooled, pour the melted chocolate over the top, spreading it evenly with a spatula to cover the entire surface.
9. Refrigerate for about 1 hour, or until the chocolate has fully set.
10. After the chocolate is set, lift the bars out of the dish using the parchment paper overhang and cut into squares or rectangles.
11. Serve and enjoy these delightful gluten-free almond joy bars!