Spray a 9x9 square cake pan with coconut cooking spray.
In a mixing bowl, stir almond butter, cocoa powder, coconut oil, vanilla, and salt together. Press into the bottom of the cake pan and place in freezer for 15-20 minutes while you make the next layer.
In a food processor, combine coconut, honey, coconut butter, and almond extract together. Pulse a few times to combine. Layer on top of almond butter layer.
Chop almonds finely and melt chocolate. Sprinkle almonds on top of coconut layer. Drizzle with chocolate. Put back in refrigerator to harden.
Cut into 2 inch squares and serve. Any leftovers? Place back in frig until ready to eat.