Line an 8 x 8 inch baking dish with parchment paper.
Put almonds in food processor and pulse until finely chopped (or use almond flour.)
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 or chunks over, not in, hot water, or microwave checkingand stirring at 15 second intervals. Add 1 teaspoon coconut oil to make it easier to slice without cracking the top.
Melt the peanut butter, either over low heat in a saucpan on the stovetop or in the microwave. Microwave for 15 - 20 seconds, stir and microwave for an additional 15 - 20 seconds if needed. Transfer to a frosting bag with a small round tip (or just use a ZipLok bag and snip a tiny bit off one corner to make your own decorating bag).
Remove baking pan from refrigerator and spread the chocolate topping evenly over the base.
With the peanut butter bag, make straight lines about ¾ inch apart across the surface.
Use a toothpick or a skewer to draw lines perpendicular to the peanut butter lines, dragging the peanut butter into curves or swirls.
Return to refrigerator to set completely, then slice into small bars or triangles.
These Peanut Butter Swirl Chocolate Bars freeze well.