1This recipe is made quickly utilizing your food processor. Add all your ingredients and blend until mixture crumbles.
2Line a Pyrex container with parchment paper. Depending on your choice of bar size will be the determining factor when choosing your container size. I used the 6 cup (8.625 inches by 6.625 inches). Press your mixture evenly into the lined pan.
3Place in freezer for up to 30 minutes.
4To make your topping, place chocolate chips and coconut oil in microwave safe container. Heat for 20 second intervals, mixing between each, until topping is no longer lumpy.
5Pour the chocolate topping over the frozen almond bars. Place bars back in the freezer for an additional 10 to 20 minutes or until the topping solidifies.
6Cut into squares and store in the freezer.