Add in the coconut and almond butter and then continue blending until combined. Try not to over blend or you will release some of the oils in the almond butter.
Prepare a 6×6 inch pan with parchment paper and press the mixture evenly into the bottom. Cover and chill for 1 hour.
Melt the chocolate and coconut oil together in a microwave safe bowl, cooking in 15 second increments and stirring between each until smooth.
Cut the mixture into bars (6) and dip the bottom half into the chocolate. Place the chocolate dipped bar onto a tray lined with parchment paper. Repeat until you have dipped each bar. Drizzle the remaining chocolate over the top of the bars and top with more toasted coconut flakes.
Chill until the chocolate is solid and then serve.