Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with Gefen Parchment Paper.

In a bowl, whisk together the sugar, olive oil, eggs, vanilla extract, and almond milk until smooth. Gradually fold in the cocoa powder, coconut flour, and baking powder until just combined. Pour the batter into the prepared pan and spread evenly.

Bake for 10 minutes.

While the cake base bakes, beat the egg whites with sugar until stiff peaks form. Gently fold in the shredded coconut until just combined.

Remove the cake from the oven after 10 minutes. Carefully and evenly spread the coconut mixture over the cake base without pressing it down. Return to the oven and bake for an additional 30–35 minutes, until the top is lightly golden.

Remove from the oven and allow to cool. Place the cake in the freezer until fully chilled.

Melt the semi-sweet chocolate and stir in the 1/4 cup topping until smooth. Pour over the chilled cake, spreading evenly. Optionally, place a raw almond strategically on top of each bar for garnish.

Return the cake to the freezer and chill overnight.

Cut the cake into 24 bars while frozen. Lift out of the pan using the parchment paper and a metal spatula. Keep chilled until serving.