In a food processor, roughly chop the nuts. Leave some chunks for texture.
In a large bowl, combine the oat flour, nut mixture, salt, cocoa powder, and sugar. Mix. In a small bowl melt the coconut oil and honey.
Pour wet into dry and mix. It will still look slightly dry. Add in the almond milk. It should look somewhat wet. It should also hold together when you press it.
Line an 8x8 pan with parchment paper. Dump the base into the pan and use another piece of parchment to press the mixture down throughout the pan evenly.
Once the coconut oil is melted and the chips are halfway melted, turn the burner off. Add in the remaining topping ingredients and stir until combined.
Remove the base mixture from the freezer and pour the chocolate over top using a silicone spatula to distribute it. The chocolate mixture will harden quickly so move fast to spread it. This makes a thin coating of chocolate over the peppermint patty bars. If you want thicker, double the recipe.
Finally, top the mixture with crushed almonds or coconut and press them into the chocolate with the spatula.
Return the pan to the freezer for 30-60 minutes to set. Cut the peppermint patty bars into squares.
Leave in the freezer until ready to serve then place in the fridge for ten minutes.