Whisk or sift measured confectioner's sugar. Stir in coconut to coat. Add coconut milk, melted coconut oil and vanilla extract, stirring to fully combine.

Lightly oil or line with parchment 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 20 minutes.

Use a double boiler if you have one; if not, bring a pot of 2-3 inches of water to a boil, then turn down to a simmer by reducing heat to low. Place another pot or bowl with the chocolate in it (reserve 1/4 cup of the chocolate chips by setting aside and not melting yet) above the water, but not touching the water. Stir the chocolate with a rubber spatula until melted.

If using a candy thermometer, the temperature of the chocolate should not rise above 115-120°F. Once melted. Remove the pot/bowl with chocolate from heat and set aside to cool a bit -- ideally to around 80-90°F. Add remaining 1/4 cup chocolate chips at this point (to "seed" the chocolate) then return to above the simmering hot water to heat and stir until entirely melted. Do not allow the chocolate to become hotter than 90°F. It's alright if you don't have a candy thermometer: the key here is constant stirring, low heat, and making sure it doesn't burn. Set chocolate aside to cool, but don't allow it to harden.

Once the chocolate has cooled a bit, slice the chilled coconut mixture into bars the size you would like for your candy bars (cut in between almond rows -- see photo above).

Prepare a cookie sheet by lining with parchment paper. Dip the bottom of each bar into the melted chocolate and place the dipped bar onto the parchment-lined cookie sheet. Either allow the chocolate to set on the bottom then repeat the process for the top, or transfer the remaining melted chocolate into a piping bag or zip top bag with a small corner cut out and drizzle over the top of the bars as pictured.

Allow the bars cool until the chocolate has set.

There is no need to refrigerate these bars, but feel free to do so. They may be stored covered on the counter, refrigerated or frozen.