Whiz the Desiccated Coconut, Coconut Oil, Coconut Cream and maple syrup together in a food processor. Scoop this into a mixing bowl with a soft spatula.
Prepare a baking try with baking paper for step 2. Now comes the fun part! It’s time to shape the bars into fat little sausage shapes and pat them into place. This can be a bit fiddly but it is worth persevering with in order to get the bars the same shape and size.
Once you are happy with your coconut bars, place them in the freezer to firm up for at least 4 hours. I left mine overnight.
Once frozen, melt the chocolate in a glass bowl over a saucepan. I pop my glass bowl in a sieve over a bowl of boiling water.
Once your choice of chocolate is melted. dunk each bar making sure to coat all sides and then leave to cool on a fresh piece of baking paper, on a tray that will fit in your fridge.
With all the bars coated in chocolate, refrigerate these for at least an hour before consuming. I chose to freeze all but one of mine, so that I didn’t eat them all at once!