Place the shredded coconut, coconut oil, honey, vanilla, and sea salt in a small bowl. Carefully mix together with the back of a spoon until combined...will be like a thick paste.
Scoop out the mixture into mounds with a tablespoon and roll each mound in to an oval.
Place the oval onto a parchment or non-stick mat lined making sheet.
Press an almond down into the center of the rolled coconut mixture. Repeat with remaining coconut mixture. You will get 8-10 mounds out of this, depending on the size of the mounds.
Freeze for 30 minutes.
Remove and dip each mound in the chocolate coating. Tap off excess coating and place the chocolate coated mound back on the lined baking sheet. The chocolate should set quite quickly.
Keep refrigerated.
For the Coating:
Place the cocoa powder and coconut oil in a small, microwave safe bowl. Place in the microwave and heat JUST until the oil begins to melt slightly. You don't want it to be completely liquid, just runny enough to mix in with the cacao powder.
Mix the cocoa powder and coconut oil until well combined. Mix in the honey. Mixture should be liquid enough to use as a dipping chocolate, but not so runny that it pours off of a spoon. If it is too thick to use for dipping, place it back in the microwave for a few more seconds. If you accidentally over-do it, put the mixture in the fridge to chill. Stir every few minutes until it firms up to desired consistency.
Use for coating almond joys.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/04/14/homemade-almond-joysraw-vegan/