Line an 8-square baking pan with parchment paper. Set aside.
Add almonds to food processor and blend until almonds are chopped. Scoop out a 1/4 cup and set aside for the topping.
Add dates, almond butter, vanilla, coconut flakes and salt to the food processor. Blend until you get a dough mixture, scarping sides as needed.
Once you get a dough like mixture pour into the prepared baking pan. Press down and smooth until it is even in the pan.
Using the double broiler method add almond butter and chocolate chips. Stir until completely melted. Pour chocolate over coconut almond mixture. Smooth out chocolate using a spatula.
Sprinkle 1/4 cup of almonds on top of the chocolate. Freeze for 20 minutes.
Inspired by beaming baker