Line a loaf pan with parchment paper.

To a small saucepan, over medium-low heat add peanut butter, maple syrup, and coconut oil. Heat for 45 seconds-1 minute until coconut oil is melted. Take off the heat and whisk in vanilla extract. To a large mixing bowl, combine peanut butter mixture and oats. Stir to coat oats in mixture. Press into the prepared loaf pan in an even layer. Transfer to the freezer for 10 minutes.

Melt chocolate in the microwave in 30 second intervals or over a double boiler. Pour melted chocolate over peanut butter base and spread in an even layer. Sprinkle over almonds.

Freeze for 15-20 minutes until chocolate is set. Cut into 6 even bars or 12 squares. Store in an airtight container in the freezer.