Preheat the oven to 350°F /175°C. Line a 8''X8'' (20X20 cm) square cake pan and line with baking paper.

In a large bowl, combine almonds, chia seeds, coconut flour, and pinch of salt.

Whisk together maple syrup, coconut oil, and vanilla. Pour over the dry ingredients. Stir until all the dry ingredients are evenly coated.

Spread onto the prepared pan. Use a silicon spatula to pat down the mixture into an even thin layer. Bake for 10-12 minutes or until the bark is golden and toasty.

While the mass is baking, melt chocolate and coconut oil in a microwave, heating and stirring every 30 seconds until chocolate is melted and smooth.

Remove from the oven and spread the chocolate mixture in an even layer.

Transfer the pan to a refrigerator and chill for 60 minutes, or until solid.

Cut into rectangles and serve. Store in a sealed container in the refrigerator for up to a week.