Add the coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, crumbly and moist. Set aside.

Melt chocolate and coconut oil in microwaveable bowl until melted, set aside, checking and stirring well to get chocolate tempering after 1 minute. Add 30 seconds and stir well, set aside. (1-2 minutes).

Take approx 1 ½ tablespoons of the coconut mixture and form a flat, round circular shape, and place it on a parchment paper lined baking sheet, you should get about 8 - 10 coconut circles.

Using a large spoon, or spoon a couple of tablespoons of chocolate into 8 - 10 cups. Place coconut discs in each chocolate cup and push down into chocolate gently.

Add as many almonds you would like on top of your coconut mounds. Spoon chocolate on top of nuts and coconut enough to cover. Repeat with all of the coconut ups.. Pop in the fridge or freezer to set the chocolate. Once candies have set, store bars in an air-tight container in the fridge for up to a week. For room temperature, let candy set out for 30 minutes or so and indulge!