Place almonds, flax meal, coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds.
In a small pan, melt coconut oil over very low heat. Remove coconut oil from heat, stir agave/honey and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press mixture into an 20cm (8 in) glass baking dish. Chill in fridge for 1 hour, until mixture hardens.
In a small pan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to fridge for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve.