In a large sauce pan over low heat, melt solid coconut oil until just liquefied.
Remove from heat and stir in shredded coconut and honey.
In a 8"x8" pan, line pan with parchment paper leaving paper to hang over sides.
Press coconut mixture firmly into pan.
Using a double boiler method, melt chocolate and one tablespoon coconut oil.
Once completely melted, pour over shredded coconut. Place almonds on top of chocolate. You will get 16 servings from this recipe so place almonds in a row of four and four rows over creating each serving.
Chill for at least four hours. Remove and cut into servings. These treats are best served when allowed to reach room temperature. But must be stored in the refrigerator in an air tight container for no more the three days. They will never last that long!
Recipe by taylor68too.
NOTE: YOU CAN MAKE INDIVIDUAL SERVINGS IN A SILICONE MUFFIN PAN. THIS VERSION WILL MAKE 12 LARGE MUFFIN SIZED CANDIES. ALMONDS WILL REDUCE DOWN TO 12. IT MUST BE SILICONE TO TURN OUT A SERVING WITHOUT USING ANY FAT TO COAT MUFFIN PAN. This is a much easier way to mold.