Stir together coconut milk, melted coconut spread, vanilla extract and coconut. Add confectioner’s sugar and mix well until fully incorporated.
Lightly oil an 8×8 pan, then evenly press the coconut mixture into the bottom of the pan with your fingers.
Place one whole almond every 2 inches in rows across the pan, imagining that bars will be cut in between the almonds. Place the pan into the freezer until chilled and somewhat set, at least 1 hour.
Melt the chocolate over low heat on the stove-top, stirring to be careful it does not burn.
Slice the chilled coconut mixture into bars the size you would like for your candy bars (cut in between almond rows).
Prepare a cookie sheet by lining with parchment paper. Dip the bars into the chocolate and flip so the entire surface is coated. Place the dipped bars onto the parchment-lined cookie sheet. Let the bars cool until the chocolate has set.
There is no need to refrigerate these bars, but they may be stored covered on the counter, refrigerated or frozen.
Makes approximately 30 small bars.