Add the shredded coconut, sea salt, and coconut flour to a large mixing bowl.
Melt coconut oil and add to the mixing bowl with agave and almond extract. Mix well. All of the coconut shreds should be coated and flaky.
Gradually add the almond milk to the mixing bowl.
You should be able to form the mixture into a giant ball. If it's too crumbly, add more milk. If it's too watery, add more coconut flour to soak up the liquid.
Form the coconut mixture into a mini bar shape. I used about three tablespoons of the mixture for each bar. Place two almonds on top of each bar.
Melt the chocolate in a microwave-safe bowl. Coat the bar in the melted chocolate and use a spoon to transfer the bar back to a tray with parchment paper. Allow the chocolate to cool for one to two hours.
Per Bar: 122 Calories, 8g Carbs, 2g Fiber 9g Fat, 2g Protein, 4g Sugar