Line an 8 x 8 inch baking dish with parchment paper.
Put almonds in food processor and pulse until finely chopped
Add the remaining base ingredients and pulse until very well combined.
Spread evenly in the baking dish, pressing down firmly.
Refrigerate or freeze while melting the chocolate.
Melt the chocolate chips over, not in, hot water. Add 1 teaspoon coconut oil to make it easier to slice without cracking the top.
Remove pan from refrigerator and spread the chocolate topping evenly over the base. Return to the fridge to set, but score the chocolate before it has completely set to prevent cracking the chocolate when you slice the squares. If you forget this step, try warming a knife in hot water before slicing. Sprinkle with flaky sea salt if desired.