Homemade Paleo Almond Joy Bars

4 cups unsweetened coconut flakes firmly packed (240 grams)
6 tablespoons monk fruit sweetener or granulated sweetener of choice
12 teaspoons water divided
10 teaspoons coconut oil at room temperature (should be the consistency of softened butter), divided
6-8 ounces stevia-sweetened chocolate
36 toasted almonds

Line an 8x8-inch pan with parchment paper, leaving some overhang to use as a handle.
Place the coconut flakes and monk fruit in a large food processor and pulse until the coconut flakes begin to break down, scraping the sides as necessary.
Add 8 teaspoons of water and 8 teaspoons room-temperature coconut oil; blend on high speed for 1 minute, stopping to scrape the sides as necessary.
Add the remaining 4 teaspoons water and pulse until the mixture turns crumbly.
Pour into the prepared pan and press out evenly and very firmly. You want to make sure the bars stick together.
Use a sharp knife to slice into 18 bars (6 rows of 3 bars), as it's hard to cut these after freezing. Press two almonds firmly in the center of each bar. Make sure to really press them in, or they will fall out when you dip them.
Freeze for 1 hour.
Once chilled, melt the chocolate and remaining 2 teaspoons coconut oil in a small microwave-safe container on 50% power in 30-second intervals, stirring between each interval.
Quickly dunk each bar into the chocolate, gently shaking off all the excess chocolate, then place onto a parchment-lined baking sheet. (If any almonds fall off, dunk them in a bit of chocolate and use it as glue to stick it back onto the bar.)
Store in the refrigerator and DEVOUR.