Step 1

Line an 8-inch (22cm) square baking tin with parchment paper and set aside.

Step 2

In a medium-sized pot, add desiccated coconut, coconut cream solids, coconut oil, and maple syrup.

Step 3

Place over medium heat and mix to combine.

Step 4

Once the mixture is warmed through, continue to cook over medium-low heat for 1 minute and 30 seconds, mixing continually, ensuring it doesn’t stick or burn on the base. Turn off heat.

Step 5

Pour the mixture into the lined tin. Press it in firmly using a rubber spatula, wooden spoon, or your hands. Make sure the top is evened out as much as possible.

Step 6

Freeze for 1 hour or until solid.

Step 7

Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.

Step 8

Place broken-up chocolate into the bowl and gently melt over low heat until completely melted and smooth. Turn off the heat and set aside while you cut up the coconut filling.

Step 9

Remove from the freezer, lift it out of the tin and place it on a large chopping block.

Step 10

Using a large sharp knife, cut into thirds and then slice 6-7 long bars out of each third. Refer to the images in the post for a visual.

Step 11

If the bars have softened too much after cutting and they begin to crumble slightly, place them back into the freezer for 15 minutes until solid again.

Step 12

Line a baking sheet with parchment paper or have ready a wire cooling rack, and set aside.

Step 13

Working one bar at a time, dip in melted chocolate and turn over with a fork to coat. Using the fork, lift it and allow the excess chocolate to drip back into the bowl. Place on the lined tray or a wire rack. Repeat process.

Step 14

Sprinkle half of each bar with some extra desiccated coconut if desired.

Step 15

Refrigerate bars on tray/rack until chocolate is set, approx. 30 minutes- 1 hour.

Step 16

Enjoy from fridge or sit at room temperature for 5 minutes to soften slightly.

Step 17

Store in a sealed container, refrigerated, for up to 1 week - 10 days.