1. Blend your coconut for a good 5 minutes until almost smooth. Add a teaspoon of non-dairy milk to help it along if needed. The coconut should now be still a little chunky but smooth enough to stick together. If not, keep blending.

For the mold: Coat the mold with a thin layer of melted chocolate. Place the almonds first into its spot and then insert a small amount of coconut filling into the mold to fit. Cover the bottom with chocolate and freeze for 15 minutes or until set.

For non-mold users: Roll blended coconut into balls to create rectangles between your hands and place 2 almonds on top. Place on wax paper and freeze for 15 minutes. Coat with melted chocolate and then freeze another 15 minutes or until set. .