Instructions 

1. Line a baking sheet with unbleached parchment paper or prepare a candy bar mold.

2. In a small saucepan over medium heat, add the coconut milk, Keto Sweet and 1 tsp vanilla extract. Whisk until sweetener dissolves.

3. Stir in shredded coconut.

4. Spoon coconut mixture into 1 tablespoon portion and mold into a log. Set on parchment and repeat. Otherwise, simply spoon coconut mixture into a candy bar mold.

5. Top each with 2 almonds and place in the freezer to set for about 10 minutes.

6. Bring an inch of water to a boil in a small sauce pan. Top with a double boiler or stainless steel bowl that does not touch the water. Add cocoa butter and dark chocolate. Stir well until melted. Add remaining vanilla. Stir well and set aside.

7. Remove coconut-almond bars from freezer. Carefully place one bar on a fork and dip into melted chocolate. Use a spoon to coat all sides, if necessary. Allow excess to drip off and return bar to the parchment sheet.

8. Once all logs are coated, return to the refrigerator and allow to set for 1 hour.