Preheat the oven. 

Top And Bottom Heat Oven Temperature: 200 °C

Fan Assisted Oven Temperature: 175 °C

Toast the almonds in a pan without oil and allow to cool. Knead the almonds along with the rest of the ingredients in a bowl. 

Dust the work surface with flour and, using a rolling pin, roll out the dough into a rectangle with a thickness of approximately 2 cm. Cut into bars measuring 3 × 1,5 cm.

Place the bars on a baking sheet covered with parchment paper and bake on the middle rack for approximately 10 minutes. Pull the bars out of the oven and allow them to cool on a cooling rack.

Baking Time: about 10 Minutes

While you’re waiting, coarsely chop the chocolate and melt it in a bowl above a bain-marie. 

Place the bars on a backing rack and place parchment paper below. Pour the chocolate over the cooled down bars, sprinkle with coconut flakes and refrigerate for approximately 20 minutes.