In a food processor, pulse the coconut flakes until they’re broken down (skip if using shredded coconut).
Add in the maple syrup, vanilla extract, and sea salt, and pulse again until well combined.
Finally, add the almond butter and pulse until the mixture holds together when pressed.
Use a double cookie scoop to shape the mixture into rectangles, then press two raw almonds onto the top of each bar. Place them on a baking sheet lined with parchment paper and freeze for 15-20 minutes to firm up.
Meanwhile, melt the dark chocolate with coconut oil either in the microwave or using a double boiler on the stove. If using the microwave, heat in 30-second intervals, stirring in between, until smooth (should take about 1 minute and 15 seconds).
Dip each chilled bar into the melted chocolate, coating them completely. Tap off any excess chocolate and place them back on the parchment paper. Drizzle any remaining chocolate over the bars to create a decorative design.
Return the bars to the freezer for at least 30 minutes, or until the chocolate has set. Once firm, transfer them to an airtight container and store in the refrigerator for up to one week. Enjoy your homemade Almond Joy bars!