Prepare the fudgy gluten free brownies as directed and cool completely.

When the brownies have cooled, crumble them into a large bowl and add the coconut. Mix well and divide the crumbled brownies into 16 balls.

Shape the balls into ovals (like Almond Joy Bars) and place on a wax paper lined baking sheet.

Place an almond on top of each brownie bite and press in slightly so it will stay. Refrigerate for 2 hours to set the brownie bites so they're firm enough to dip into the chocolate.

When the brownies have chilled, add the semi sweet chocolate and coconut oil to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well then continue to microwave at 50% power for 20 second intervals until completely melted (stirring after heating each time).

Dip the brownie bites into the chocolate and use a spoon to cover the tops. Use a fork to remove the brownie bite from the chocolate and let the excess chocolate drip off. Place back on the wax paper lined baking sheet. Repeat for all the brownie bites.

Chill the brownie bites in the fridge or freezer to set the chocolate. Serve immediately or keep refrigerated. Bring to room temperature for a few minutes before serving.

Leftovers can be stored in the fridge or freezer.