Preheat the oven to 325F. Whisk together the almond flour, stevia sweetener, and salt. Melt butter and into flour mixture until the mixture is well incorporated and crumbly.
Flatten out the mixture into an 8×8 baking pan and press firmly into the bottom. You can also add a layer of parchment paper in the bottom if you want an easier way to pull the bars out.
In a microwave safe bowl, melt the chocolate and coconut oil stirring in between, I did 30 second increments until melted and smooth. Use about 2/3 of the chocolate mixture and spread over the cooled almond crust.