In a high speed blender or food processor, add your coconut, coconut milk, and maple syrup, and blend until combined.
Using your hands, form 12 rectangular logs and place them on a lined plate. Distribute the almonds on top of each one. Place them in the freezer for 15 minutes.
In a microwave safe bowl or small saucepan, heat up the chocolate until melted.
Remove the bars from the freezer. Moving quickly, use two forks to dip each bar in the melted chocolate, until completely covered. Once all the bars have been covered in chocolate, place back on the plate and refrigerate until the chocolate has firmed up.
* Use the thicker portion of the chilled coconut milk. Reserve the excess milk for another recipe.TO STORE: Keep your almond joy stored at room temperature, in a sealed container. They will keep fresh for up to 4 weeks. TO FREEZE: Place almond joy in a ziplock bag and store in the freezer for up to 6 months.