Toss the coconut sugar into a blender and blitz it into a fine powder. Be careful to not open the lid right away-- let the dust settle in the blender while you melt the dark chocolate chips over a double boiler on the stove. Once the chocolate is melted, stir in the peanut butter (or nut butter of choice) until smooth, then stir in the sliced almonds and coat well.
Pour the "powdered" coconut sugar into a large container that has a lid, then add in the chocolate-coated almond mixture. Secure the lid onto the container, then shake vigorously to coat the almonds in the sugar. Feel free to break up any large clumps that form, but some clumping is to be be expected.
For authentic-looking results, add in 4 to 6 tablespoons of arrowroot starch and shake again to coat well. Chill in the fridge for an hour to set, then serve chilled or at room temperature. Store any leftovers in a sealed container in the fridge or freezer for up to two weeks.