In a mixing bowl, combine the nut butter, honey, cocoa powder, and almond flour. Stir until a smooth, thick dough forms. Fold in the mini chocolate chips.
Line a small baking sheet or plate with parchment paper. Transfer the brownie batter mixture onto the parchment and spread it into an even layer, about ΒΌ inch thick.
In a microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
Pour the melted chocolate over the brownie batter layer, spreading it evenly with a spatula. Place the tray in the freezer for 20-30 minutes, or until the bark is firm.
Once set, remove from the freezer and break into pieces. Store in an airtight container in the fridge for up to a week or in the freezer for longer storage.
