Preheat oven to 350°F, spread almonds on a baking sheet, and toast until golden, about 8–10 minutes. Let cool slightly.

In a bowl, combine toasted almonds, shredded coconut, honey or maple syrup, nut butter, and vanilla extract. Stir until a cohesive mixture forms.

Line an 8x8-inch pan with parchment and press mixture firmly into an even ½-inch layer.

Refrigerate for 15 minutes to set.

In a heatproof bowl over simmering water, melt dark chocolate chips until smooth.

Pour melted chocolate over chilled base, spreading evenly with a spatula.

Refrigerate bars for at least 30 minutes, or until the chocolate is firm.

Lift the slab using parchment overhang, transfer to a cutting board, and slice into 12 even bars.