Combine the oil, coconut milk, shredded coconut and syrup together in a blender or food processor.
Blend/mix until smooth consistency.
Form the coconut mixture into bars or spread flat on pan or parchment paper.
Freeze for approximately 15 minutes.
Prep any toppings (crushed almonds) so they are ready to top right after the chocolate is melted and poured.
While the mixture is setting in the freezer, melt chocolate over a double broiler or in a microwave in 30 second intervals while stirring in between. Add a teaspoon or so of coconut oil to the chocolate for a smoother, more pourable chocolate mixture.
Remove coconut mixture from freezer and pour the chocolate over the mixture. If dipping, do so one at a time.
Quickly top with nuts, coconut flakes, crushed candy canes, etc while the chocolate is still melted on coconut mixture. Because it is frozen, the chocolate will set quickly and the toppings won’t stick if it hardens. So pour, top, and eat super fast 😉
Can be stored in the fridge, freezer, or countertop . . . if you have any left.