Step 1

Start by melting the coconut oil in a double boiler on the stove.

Step 2

Whisk up the cashew butter and vegan cream in a bowl, then sprinkle in the icing sugar and salt. Mix until well combined and smooth, then transfer the mixture to a chocolate bar mould and place into the freezer overnight or for a minimum of 2 hours until completely frozen.

Step 3

Melt your vegan chocolate in a double boiler on the stove and gently remove the frozen cream layers from the mould. Place them in the melted chocolate one by one, lift them out carefully with a fork and allow for any excess chocolate to drip off. Place them on a cooling rack or a silicone mat and transfer to the fridge to set. Repeat until all bars are coated in chocolate.

Step 4

Keep the chocolate bars in the fridge or freezer and enjoy!