Prepare the container in which you'll be making the bars . I used a bread pan, but can be any pan that will serve as a mold. These bars are not stamped so virtually any container can be used. Place some parchment paper and set aside.
In a deep bowl, add the ground almonds and coconut flour. Stir.Add the maple syrup and almond butter and stir until a smooth, sticky mixture is obtained.Add the mixture to the bowl and level to obtain a flat, even layer. Leave in the fridge while you prepare the coconut filling. For the coconut filling, add all the ingredients in a bowl and stir until combined. Depending on the type of coconut flakes (different brands - different coconut), it may be necessary to add more coconut flour or milk. The mixture should be firm enough to stand on the base.Add the coconut filling to the base and flatten to make it even. Leave in the fridge while you prepare the chocolate ganache. Add all the ingredients from the chocolate ganache in a small saucepan. Place on medium-low heat and let the ingredients combine well. Stir occasionally. The mixture should be thick and creamy.
Add the chocolate layer to the coconut filling - level it evenly and, if desired, add the topping on top. I used coconut flakes. Leave in the freezer for 30 minutes to harden completely before cutting into bars.
The bars can be stored in the refrigerator for up to 2-3 weeks or in the freezer for up to 3 months.