Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds.
2
In a small sauce pan, melt coconut oil over very low heat.
3
Remove coconut oil from stove, stir stevia, agave and vanilla into oil.
4
Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8x8 inch baking dish.
5
Chill in refrigerator for 1 hour, until mixture hardens.
6
In a small sauce pan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return bars to refrigerator for 30 minutes, until chocolate hardens.
7
Remove from refrigerator, cut into bars and serve.
Makes 20 bars