Preheat oven to 350 degrees. In a large bowl, combine the almond flour, coconut flour, shredded coconut, baking powder, and baking soda
In a separate bowl, combine the cold brew, melted coconut oil, coconut sugar, and eggs. Pour into the bowl of dry ingredients. Mix well to combine
Pour the combined mixture into a greased loaf pan, place into the oven, and set timer for 40 minutes.
In a small, microwave-safe bowl, melt the 1/2 teaspoon coconut oil and add the coconut sugar. Once the 40 minutes are up, take the bread out of the oven and top with the crumbled coconut oil/sugar mixture and 3 teaspoons shredded coconut. Place back into the oven an additional 5 minutes, or until the center is set.
To make the chocolate spread, combine the chocolate chips, cold brew, coconut oil, and nut butter into a microwave-safe dish. Microwave in 10 second intervals, stirring in between, until chocolate has fully melted. Let cool slightly and spread over each slice of bread.