Almond Coconut Candy

Line a 9×9” baking pan with wax paper

Pulse almonds in food processor, until coarsely chopped

Add shredded coconut, almond butter, 2/3 cup coconut oil, coconut flour, pink salt, vanilla, and stevia then pulse until combined

Transfer into baking pan and smooth out to the corners

Refrigerate until set (about 1 hour)

Combine 1/3 cup coconut oil with cocoa powder and stevia

Pour coconut oil chocolate over almond base and spread with a spoon/spatula until evenly coated

Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft

Cut into 25 squares and store in a plastic container in the fridge