Step 1

Mix the shredded coconut, the coconut cream and the erythritol in a small bowl until you get a thick but crumbly consistency.The coconut filling should hold together but should not be watery or too dry.

Step 2

Press the coconut filling into a rectangular silicone mold.Leave a small space for the chocolate (about 5mm or 0.2 inches).Chill the coconut filling in the fridge for 30 minutes.

Step 3

While the coconut filling is chilling in the fridge, melt the chocolate using a double boiler.Pour the melted chocolate into the silicone mold and chill again for 30 minutes.

Step 4

Pop the coconut filling with the chocolate bottom out of the silicone mold and place the bars on a baking rack (with a baking tray lined with parchment paper beneath it.)Pour the rest of the melted chocolate over the coconut bars and chill again for 30 minutes.

Step 5

Serve with a cup of tea or coffee!  *This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.Thank you for supporting my site!