Line an 8x8-inch baking pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, powdered sugar, coconut, and coconut milk. Mix on low until combined.

Transfer to an 8x8-inch baking pan and spread evenly.

Add whole almonds to the top of the pan, wherever or however you want to cut these. You could do 7 rows of 6 almonds, like I did for traditional size bars with 3 almonds each. (See video). Or you can even do almonds everywhere and make cute bite sized squares. Place the tray in the freezer and let it set until the bars are cold, at least 2 hours. This will ensure nice clean cuts.

Remove the filling from the pan and cut into bars. I cut mine in half and then each side into 7 bars, for 14 bars total. Place on a parchment paper lined baking sheet and put back in the freezer while you melt the chocolate.

In a heatproof bowl, add the mini dark chocolate chips and coconut oil. You can melt in a double boiler or you can melt in the microwave, in 30 second intervals, stirring between each one, to prevent burning.

Once the chocolate is melted, remove the bars from the freezer. Dip each one into the melted chocolate to coat completely. Place back on the baking sheet.

Store in the fridge or in an airtight container in the freezer.