Preheat oven to 400 degrees. Place almonds on a roasting pan or cooking sheet and toast for 3 minutes, until lightly browned then remove from oven to cool.

While the almonds are cooling, melt the chocolate chips over a double-boiler. Once they are melted completely, stir in 2 Tablespoons avocado, orange zest, orange juice, and honey (or maple syrup). Mix thoroughly and stir constantly.

Pour the mixture onto a cookie sheet lined with parchment paper. Use a spoon to flatten and level the mixture. Sprinkle the toasted almonds, coconut shreds, additional orange zest, and sea salt over the top, pressing everything down gently with your hand or the back of a spoon.

Cool for one hour in the refrigerator then, break it apart into pieces and enjoy!