Step 1

Chill full-fat coconut milk can overnight in the fridge. Grab 3 tort wafer sheets (11.5 inches x 9 1/4 inches) and slice in half to create 6 halves.

Step 2

In a small pot, melt 1.5 cups chocolate chips with 1 tsp coconut oil over low heat. When 2/3 of the chips are melted, remove from heat and stir until all chips are melted.

Step 3

Place a wafer half on top of a board lined with parchment paper. Spread 2 tbsp melted chocolate over 1 wafer. I found a spatula helpful for spreading. Place another wafer (#on top of melted chocolate and press down firmly. Add heavy object(s) on top and freeze for 5 minutes to set.

Step 4

Remove from freezer and spread 3-4 tbsp peanut butter on top. Add another wafer (#on top of peanut butter and press down firmly.

Step 5

Spread 2 tbsp melted chocolate on top and cover with 4th wafer. Press down firmly and cover again with heavy object(s). Freeze for 10 minutes.

Step 6

Meanwhile, make the chocolate whipped cream (for step by step photos, see this tutorial). Flip coconut milk can upside down and open lid. Pour off excess liquid (you can save for smoothies). Scoop out the remaining coconut cream and place into a bowl. Beat with electric beaters until smooth. Now sift in cocoa powder and add maple syrup and vanilla. Blend until smooth. Reheat melted chocolate over very low heat if necessary.

Step 7

Remove stacked wafers from freezer and spread on about 3 tbsp of whipped cream until smooth, being sure to coat all edges.

Step 8

Grab the final (5th) wafer and spread on 2 tbsp melted chocolate. Flip wafer (so chocolate side is facing on top of whipped cream) and press onto the whipped cream, firmly. Add more heavy objects on top and freeze for 15 minutes.

Step 9

Meanwhile, melt another 1.25-1.5 cups of chocolate chips with another 1 tsp coconut oil on low heat.

Step 10

Remove stacked wafers from freezer and score with a knife before slicing through. I sliced about 12-13 rows and then sliced those in half to make 24-26 small pieces.

Step 11

Dunk each piece into melted chocolate until fully coated. Use a knife to remove excess chocolate and place on parchment paper. Repeat for the rest. Freeze for 15 minutes or until set. Store in fridge. Use leftover whipped cream as a dip for the bars.