Roast raw almonds at 375°F (190°C) for 10-12 minutes until fragrant.

Combine coffee grounds, cocoa powder, and 1/2 tsp salt. Toss roasted almonds with melted coconut oil and 1 tsp vanilla, then coat with coffee mixture. Roast for another 10 minutes until crisp. Let cool completely.

In a microwave-safe bowl, combine peanut butter and honey. Microwave for 30 seconds. Stir in remaining 1 tsp vanilla. Combine oatmeal, ground flax seeds, and remaining 1/2 tsp salt. Pour peanut butter mixture over oatmeal mixture and mix well. Chill for 15 minutes if warm.

Fold in 2-4 ounces of chopped dark chocolate. Roll mixture into 1.5-2 tablespoon balls, flatten into 1/2 inch thick disks.

Sprinkle some roasted coffee grounds over the tops of the bites and press 3-4 roasted almonds onto each bite.

Melt at least 2 ounces of chopped dark chocolate. Drizzle over the almonds on the bites. Sprinkle with leftover coffee grounds if desired.

Freeze bites for 5-10 minutes to set the chocolate. Store at room temperature or in the fridge.