Place coconut, oil, salt, vanilla and maple syrup into Thermo bowl and blend 4-6 min/70ºC/speed 8, stopping to scrape down sides of bowl as necessary.
Spread into paper lined tin of choice. Score bars into top and stud each piece with an almond. (I used a silicone bar mould, if you are lucky enough to have one, this is way easier.)
Cool in fridge until solid.
Melt chocolate with a few tbsp coconut oil in the microwave on high.
Cut bars through and 'glue' an almond on top of each bar with a dab of chocolate. Coat fully in chocolate mixture. Arrange on a cooling rack with paper underneath until set. May need to be refrigerated.
Keep in the fridge. Enjoy without guilt!