In mixing bowl, combine ingredients for coconut mixture and mix together thoroughly. (Note: Mixture should hold its shape when squeezed together. If it does not hold shape, add 1 Tbsp. sweetener or coconut oil until it resembles wet sand and sticks together.)

Divide coconut mixture into two bowls, one for almond candy and one for coconut candy. Add 2 drops of almond extract to one mixture and 2 drops of coconut extract to other mixture.

Use spoon or cookie scoop to portion out each mixture into 6 equal portions.

Shape each scoop into an oval and firmly press mixture together to hold its shape. Place each oval onto parchment-lined baking sheet. Press one raw almond on top of the 6 almond-flavored ovals.

Place coconut mounds in freezer at least 30 minutes prior to coating in melted chocolate.

Melt bittersweet cacao wafers and coconut oil in small bowl in microwave for 15-second intervals, stirring in between, until fully melted. Do not overheat. Repeat for semi-sweet wafers.

Using spoon, coat frozen coconut ovals in melted chocolate. Almond bars get coated in semi-sweet cacao wafers and coconut bars get coated in bittersweet cacao wafers.

Refrigerate bars for up to 7 days. Enjoy chilled.