Add the almond butter mixture to the crust in spoonfuls. Then top with parchment paper again and use the same object from earlier to spread and pack the mixture down into a flat, uniform layer. Remove parchment paper and set in freezer to chill.
Add finely chopped dark chocolate to a medium mixing bowl. Add coconut milk and coconut oil to a separate glass mixing bowl or glass measuring cup and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chocolate, stir to combine, and cover with something (such as plastic wrap) to encourage it to melt.
Let set for 5 minutes. Then whisk to combine. The mixture should be entirely melted and smooth. If not, heat in the microwave in 20-30 second increments until entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt).
Remove 8×8-inch pan from the freezer and pour the ganache on top. Spread with a spoon until smooth. Then add back to the freezer to set for 5-10 minutes, or until semi-firm to the touch (enough to slice).
Slice into desired number of bars: 9-12 (amount as original recipe is written // adjust if altering batch size) or even smaller so they’re “bites” rather than “bars.” Enjoy immediately. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.
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