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.