Mix all the ingredients together until well combined.
Spoon into a square dish lined with baking parchment/paper.
Place in the freezer until firm enough to cut.
Remove from the freezer and cut into bars, squares or roll handfuls into balls. Place each one on a baking tray lined with baking parchment/paper.
Place back the baking tray with the coconut bars back into the freezer to completely freeze and set.
Sugar free chocolate coating
Place all the ingredients together and mix well.
Slowly dip each frozen bar, square or ball into the sugar -ree chocolate coating and place on the lined baking tray. Dip each bar, square or ball, a second time to get a thick coverage with the sugar-free chocolate coating.
Store in the freezer for up to 1 month an the fridge for up to 1 week.
Place the coconut cream in the fridge and allow the full fat cream to rise to the top. Use this full fat cream in the recipe for a tastier rich coconut bar.If your chocolate coating begins to solidify as you dip each of the frozen bars, simply microwave for a few seconds to melt it again.