Mix the coconut filling:
In a small bowl, mix the shredded coconut, the coconut cream, and erythritol until you get a thick and crumbly consistency.
The consistency shouldn’t be too wet nor to dry – the coconut filling should hold together when you press it into a form without falling apart.
Fill into a silicone mold:
Press the coconut filling into a rectangular silicone mold.
(If you don’t have a silicone mold, you can use an ice tray as an alternative. It’ll be a bit more difficult to get the bars out of the form and the shape will be different but the taste will be the same!)
Don’t fill the mold completely, leave a small amount of space for the chocolate (about 5mm or 0.2″).
Chill the coconut filling in the fridge for 30 minutes.
Cover with chocolate:
Melt the chocolate with a double boiler.
Take the mold with the coconut filling out of the fridge and pour the chocolate over the filling. (This will be the chocolate bottom of our coconut bars.)
Place the mold with the freshly poured chocolate back in the fridge for about 30 minutes.
Take the coconut filling with the chocolate bottom out of the silicone mold and place the “naked” bars on a baking rack. (Make sure a baking tray with parchment paper is beneath it.)
Pour the melted chocolate over the coconut bars and chill them again for 30 minutes.
Serve:
Serve cold with a cup of tea or coffee!
Cover with plastic wrap and store in your fridge for at least 1 week.
