Place the almonds in a food processor fitted with an S-blade.
Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process. The almond butter is ready with the oils have released and the resulting butter is very smooth and creamy this takes more time than you'd expect, so be patient!
Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.
Combine the almond butter, coconut nectar, almond extract, and salt in a food processor, and pulse until smooth and combined.
Add coconut flour and pulse until the mix comes together and starts to ball up.
Transfer dough to a 6-8" square baking pan (lined with wax paper, if desired) and use a spatula or your fingers to press it down evenly.
Place pan in the freezer while you make the chocolate topping.
Combine oil, cacao powder, maple syrup, vanilla, and salt in a blender. Blend on low speed until smooth, stopping to scrape down the sides if necessary.
Alternatively, thoroughly whisk all ingredients together in a medium bowl.
Remove pan from the freezer and immediately pour the glaze over the marzipan, tilting the pan to spread it around evenly.
Freeze for at least 2 hours before slicing and serving.
Store the bars in an airtight container in the freezer for up to 3 weeks. Serve frozen.