Step 1

In a saucepan, heat the cream with the sugar, butter, the seeds from the vanilla bean, and a pinch of salt. When the butter has melted, remove from heat and incorporate the coconut flour. Shape the mixture into a block about 1/2 inch high. Let it cool completely in the refrigerator, covered, for at least 2 hours. Cut it into 14 bars, shaping with your hands and rounding them at the ends.

Step 2

Break up the dark and milk chocolate and melt them together in a bowl in a bain-marie. When the chocolate is almost fully melted and a few chunks remain, remove from heat and continue stirring until it melts completely: the chocolate will have reached about 100°F. Using a fork, dip the bars one by one in the chocolate. Let the excess chocolate drip off. Then place on a tray covered with wax paper and let them dry. Decorate by forming wavy patterns on top.