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1
Preheat the oven to 350u00b0 F. Line a quarter sheet pan (9x13 inches) with parchment paper.
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2
Place almonds and coconut in the bowl of a food processor and pulse a couple times until they resemble coarse sand. Add the broken graham crackers, sugar, and salt, and continue to pulse until the crackers, almonds and coconut are crushed into fine crumbs.
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3
Transfer almond, coconut, and graham cracker crumbs into a medium bowl. Pour the melted coconut oil over the mixture and stir until the crumbs are evenly coated.
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4
Pour graham cracker crust mixture onto the prepared sheet pan and press into an even layer on the bottom and up the sides of the pan. Bake for 8 to 10 minutes until golden brown. Remove from the oven and let cool to room temperature.
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5
While the crust is cooling, make the filling: Melt the chocolate in a double boiler (you can also do this in the microwave in 30-second increments). Add the melted chocolate, tofu, and coconut cream to a blender and blend until smooth, about 1 to 2 minutes, scraping down the sides as necessary. If you are having trouble getting the mixture going, you can add a tablespoon of water to help it blend.
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6
Pour the chocolate tofu mixture over the cooled graham cracker crust and spread evenly. Place in the freezer for at least 2 hours.
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7
Remove the frozen coconut chocolate almond bars from the freezer about 10 minutes before you want to serve them. While they are sitting, make the coconut whipped cream: Scoop out the chilled solid coconut cream (leave any liquid behind) and place in a large bowl. Using an electric mixer, whip on high for 30 seconds. Add the sugar and vanilla extract and continue to whip until the mixture is light and airy, about 1 to 2 minutes.
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8
Spread coconut whipped cream evenly over the top of the bars and garnish with toasted almonds and coconut shavings. It is easiest to slice with a warm, dry knife (dip your knife in hot water and then wipe off with a towel). Enjoy!
