If using finely flaked coconut shreds, combine all the ingredients for the coconut filling (except the almonds) - finely shaved coconut shreds, coconut cream, coconut oil, and maple syrup in a bowl. Mix until everything is evenly combined. 

If using large coconut shreds or another larger form of dried coconut, blend it up in a food processor until they are cut into small pieces. Then, add coconut cream, coconut oil, and maple syrup to the food processor and pulse to combine.

Form the coconut filling with your hands into 12-16 small logs. You can also press the mixture into a baking dish and freeze it for 15-30 minutes then cut it into logs. 

Gently press 1-2 almonds on top of each log without breaking the logs.

Freeze the coconut logs for 2-3 hours or overnight.

In a microwaveable bowl, add dark chocolate chips, coconut oil, and a pinch of salt for the chocolate coating. Place the bowl in the microwave and melt it on medium heat. Stir occasionally. 

Dip the coconut logs in the chocolate to coat it all sides. Use one or two forks to handle the homemade almond joy bars. 

Place the chocolate-coated candy on a piece of parchment paper and freeze them for one hour. 

Enjoy!