Make the dry mixture. Add the almonds, coconut flakes, and cocoa powder to a food processor. Process until everything is finely ground. It should look sandy, with no large pieces remaining.

Make the coconut chocolate mixture. In a small saucepan, warm the coconut oil over low heat just until it’s fully melted. Remove from the heat. Whisk the honey into the melted coconut oil until completely smooth. Add the chopped dark chocolate. Let it sit for a minute, then whisk until the chocolate fully melts and the mixture is glossy and smooth. Stir in the vanilla extract and kosher salt.

Combine with the dry ingredients. Add the dry mixture to a medium bowl. Pour in the melted chocolate mixture a little at a time, stirring until it becomes a thick batter.

Fill the molds. Spoon and press the mixture into a silicone ice cube tray or chocolate molds. The chocolates won't look smooth at this point, but that's ok. The tops of the chocolates are the bottom of the molds, and they'll become smooth during freezing.

Chill. Freeze until firm, about an hour. Pop the chocolates out of the mold and transfer them to a container, and store them in the refrigerator for 2-3 weeks. Or return to the freezer and store for up to three months.