Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10-12 minutes. Watch closely to make sure they don’t burn. In the meantime mix together the coffee grounds, cocoa powder and 1/2 teaspoon salt. Add the melted coconut oil and 1 teaspoon vanilla to a small bowl. When the almonds are done roasting toss the nuts with the coconut oil and then toss them with the coffee. Toss well, making sure the coffee grounds evenly coat the almonds. It will seem like a lot of coffee, but this is what you want! Roast the almonds until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool.
Again, line a baking sheet with parchment paper or a silpat and set aside. Add the peanut butter and honey to a microwave safe bowl. Microwave for 30 seconds just to melt the peanut butter a bit. Add one teaspoon of vanilla and stir the mixture until smooth, set aside. To a medium size mixing bowl add the oatmeal, ground flax seeds and salt. Now pour the peanut butter mixture over the oatmeal mixture and mix well. If the mixture is warm, cover the bowl and place it in the fridge for 15 minutes or so. Once the mixture is cool fold in about 2-4 ounces of chopped dark chocolate. I probably did closer to 4, but we like things extra chocolatey around here. Roll the mixture into balls, about 1 1/2 to 2 tablespoons in size, and then flatten the balls into circular disks about 1/2 inch thick and place them on the prepared baking sheet.
Grab the the almonds and sprinkle some of the roasted coffee grounds over all of the bites. Add 3-4 almonds to each bite pressing them gently into the bites.
Add the remaining chopped dark chocolate (at least 2 ounces) to a microwave safe bowl. Microwave the chocolate on 30 second intervals, stirring after each, until melted. This took me about 1 minute. Drizzle the melted chocolate over the the almonds and then sprinkle the bites one more time with any leftover roasted coffee beans if desired. Place the pan in the freezer for 5-10 minutes to allow the chocolate to harden. Store at room temp or in the fridge. My family personally likes these straight out of the fridge!