In a bowl, mix together the shredded coconut, melted coconut oil, maple syrup, and vanilla extract until well combined.

Press the coconut mixture into a parchment-lined loaf pan. Add the whole almonds on top, pressing them lightly into the mixture. Freeze for 20 minutes.

Melt the vegan chocolate chips and coconut oil using a double boiler or microwave.

Remove the coconut base from the freezer and cut it into rectangular bars.

Dip each bar into the melted chocolate, fully coating them. Place the bars on parchment paper and refrigerate for 20 minutes to harden.

Store in an airtight container in the fridge for up to 10 days.