OPTIONAL: Heat your oven to 375 degrees and place the almonds on a baking sheet. Cook until browned and "nutty" smelling, about 10 minutes. ** Set aside.
Line an 8x8 inch pan with parchment paper, leaving some to hang over the sides to use as a handle.
Place the coconut flakes and monkfruit in a large food processor and pulse until the coconut flakes begin to break down, scraping the sides as necessary.
Add in 8 tsp of the water, as well as 8 tsp of the room-temperature coconut oil. Blend on high speed for 1 minute, stopping to scrape the sides as necessary (or just hit your food processor while it runs like I do if you're too lazy to stop and scrape)
Add in the remaining 4 tsp of 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 very sharp knife to slice into 18 bars (6 rows of 3 bars) as it's hard to cut these after freezing. Place two almonds firmly in the center of each bar. Make sure to REALLY press them in firm, or they will fall out when you dip them. I like to really press my coconut after cutting, and then re-cut any areas that need it, to make sure it's really pressed in firmly.
Chill in the freezer for 1 hour until firm.
Once chilled, melt the chocolate and remaining 2 tsp of coconut oil in a small microwave-safe container using 50% power and 30 second intervals, stirring between each interval. ***
Quickly dunk each bar into the chocolate, gently shaking all the excess chocolate off, and then place onto a parchment paper lined baking sheet. NOTE: if your almonds fall off, dunk them in a bit of chocolate and use it as a glue to stick it back on the bar before dunking it in chocolate!
Store in the refrigerator and DEVOUR!