Preheat your oven to 350°F (175°C). This will ensure that your bars bake evenly.
Line a 9x9 inch baking pan with parchment paper, letting some overhang on the sides for easy removal later.
In a mixing bowl, combine the full-fat coconut milk, honey (or agave), and coconut oil. Whisk until well-blended and smooth.
In another bowl, sift together the coconut flour and a pinch of salt to avoid clumps and ensure an even texture.
Gradually add the dry mixture to the wet mixture, stirring until fully combined.
Fold in the chopped almonds, dark chocolate chips, and unsweetened coconut flakes until well incorporated.
Pour the mixture into the prepared baking pan, spreading it evenly.
Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are golden and the center is set.
Once baked, remove the pan from the oven and allow it to cool in the pan for about 10 minutes. Then, lift the bars out using the parchment overhang and let them cool completely on a wire rack before slicing into squares.
