These bars are gluten-free and absolutely divine. The almond flour crust topped with chocolate, almonds, and coconut makes for a delicious sweet treat. 
2 cups almond flour
1 cup powdered sugar
½ cup cold unsalted butter, cut into cubes
½ cup unsweetened shredded coconut + 3 Tbsp for the top of the bars
½ tsp salt
3 oz. dark chocolate chips
⅓ cup almonds, toasted and chopped
Preheat oven to 375℉
Prepare an 8x8 baking pan by lining the bottom and up sides with parchment paper. 
Using a food processor, add the almond flour, powdered sugar, butter, ½ cup of shredded coconut, and salt. Pulse the ingredients. Once combined, it should be a dough consistency, and the butter should be in tiny pea sizes pieces.
Press the dough into the pan evenly and bake for 12 minutes.
While the dough is baking, toast the almonds in a small skillet on medium-high heat. Toast them while periodically stirring for 3 minutes or until you can smell them. Remove the toasted almonds from the pan. Once the almonds have cooled, coarsely chop them. 
Remove the bars from the oven and immediately sprinkle the chocolate over the crust. Let the chocolate sit for 3 minutes, and then, using a small offset spatula, smooth out the melted chocolate. Next, sprinkle the toasted almonds and the remaining 3 Tbsp of shredded coconut on the top of the bars. 
Let the bars cool in the baking pan. Once cooled to room temperature, slice them into nine bars and serve. 
Just Salt It, and enjoy!