Place the shredded coconut, maple syrup, 2 tablespoons of melted coconut oil, vanilla extract, and salt in a food processor and pulse until the mixture is well-combined and sticky.

Line a small tray or plate with parchment paper.

Scoop about 1.5 tablespoons of the coconut mixture and shape into a small rectangular log, repeating for all 12 portions.

Press one whole almond firmly into the top center of each coconut log.

Place the tray in the freezer for 30 minutes to firm the coconut base.

In a small microwave-safe bowl, combine dark chocolate chips and 1 teaspoon of coconut oil; heat in 30-second intervals, stirring in between, until completely smooth.

Using a fork, dip each chilled coconut bar into the melted chocolate until fully coated, then tap off the excess chocolate.

Place the coated bars back onto the parchment paper and refrigerate for 30 minutes or until the chocolate is set.