Toast almonds: Preheat oven to 350 degrees F. Spread almonds onto a baking sheet and toast for 10 mins. Remove from oven and set aside. Toast some extra to account for the ones, you'll be munching on during the cooking process. ;)

Melt coconut butter and coconut oil in a small saucepan over medium-low heat. Then add honey, vanilla and salt. Whisk together.

Stir in the coconut. The mixture will be thick.

Line a glass baking dish that is approximately 7 x 11 with parchment paper. I use this 2 quart oblong one from Pyrex. Place the mixture in there. Then, use the back of a spoon to pack it in there tight. Now, line the coconut mixture with your roasted almonds. Press them down in there.

Place mixture in the freezer for 30 minutes. This really helps it bind and makes it much easier to work with.

While your mixture is in the freezer, melt your chocolate chips and palm shortening in a double-boiler.

If you don't have one, you can place 2 inches of water in a medium pot and bring the water to a boil. Place chocolate chips and palm shortening in a heat proof bowl and place the bowl in the pot. Stir the chocolate as it melts.

Once the chocolate melts, turn off the stove, but keep the bowl of chocolate over the hot water.

Line a baking sheet with wax paper.

Remove the candy from the freezer. Use a sharp knife to cut your logs. I like to make longer logs with 2 almonds in each. Place one log on a fork and roll it into the chocolate, so all sides are covered. This is a messy process & takes a few tries, before you get the hang of it.

Place covered chocolates on lined baking sheet.

Place baking sheet in fridge for 1 hour, to let the candy harden.

Store chocolate in an air-tight container in the fridge.