Soak the almonds overnight, then rinse them well and remove their skins. Blend all the ingredients for the filling (almonds, shredded coconut, coconut flour, 20 g coconut oil melted, 50 g agave syrup, vanilla powder), adding a tiny amount of water if needed - just to prevent your blender from exploding. Let the filling rest in the freezer for 15 minutes. In the meantime, prepare the coating.
Simply mix the cacao powder, rest of coconut oil and agave syrup and stir well with a fork; let it rest at room temperature while the filling hardens up (with these proportions, you will get a liquid dip).
Shape your bars as you wishe (very quickly - not to heat up the mixture), dip them in chocolate (or pour some chocolate onto them), let as much excess chocolate as possibledrip off the bars and eventually place them onto a prepared cake pan. Let them rest in the fridge overnight.
This recipe was cretaed by an excellent online cook book La Tortoise that we cooperate with. Good job and thank you!