Pour the chocolate into a bowl along with the coconut oil. Microwave for 30 seconds, then stir, repeating until the chocolate is completely melted (about 2 minutes total).
Fill silicone molds ⅓ of the way full with melted chocolate. Refrigerate for 10 minutes.
While the chocolate is refrigerating, combine the coconut butter and shredded coconut in a small bowl. If your coconut butter is solidified, microwave for 30 seconds at a time, stirring until smooth and pourable.
Once the chocolate has hardened, fill each mold another ⅓ full with the coconut mixture.
Top with the remaining chocolate (you may need to reheat it slightly to soften), then add an almond on top and cover with a thin layer of chocolate.
Refrigerate for another 10 minutes, then enjoy!
Notes
Use silicone molds for easy removal and perfect shape.
Warm coconut butter just enough to make it smooth, not hot.
Add a sprinkle of flaky sea salt before chilling for a sweet-salty combo.
Store extra Almond Joy bites in the fridge for a cool, satisfying treat anytime.
Using a double boiler to melt the chocolate is an option, too, but takes a little patience, which is why I like the microwave.