Line an 8-inch square baking pan with two criss-crossed sheets of unbleached parchment paper, making sure the paper overhangs the pan on all sides. Set the pan aside.

In a food processor fitted with the steel blade, process the almonds on high speed until small crumbs form (about 20 seconds).

Add the dates, melted coconut oil, melted chocolate and salt, and pulse about 4 times or until the mixture holds together well.

Add the coconut flakes, and pulse quickly and briefly (at most, 2 times) until the flakes are about 1/4 their original size.

Transfer the mixture to the prepared baking pan and press firmly into one even, compressed layer. Place the baking pan in the refrigerator to chill for at least 30 minutes or until firm.

Once firm, remove the bars from the pan by the overhung parchment paper and place on a cutting board. Slice into 12 equal rectangles with a large, sharp knife.

Wrap each bar individually in plastic wrap or wax paper, and store in the refrigerator until ready to serve.