In a large bowl, mix the shredded coconut, softened coconut butter, honey, softened coconut oil, and vanilla. If the mixture isn’t holding together, add a tablespoon or two of water until it holds its shape well when pressed.

Line a square (20cm or 8-inch) tin with parchment paper. Press the coconut mixture evenly into the lined tin as a base.

Pop the tin in the freezer for at least 20 minutes, or refrigerate it for a couple of hours until firm, then cut into approximately ten bars.

Gently melt the dark chocolate and remaining coconut oil over low heat or using a double boiler until smooth and glossy.

Dip each frozen bar into the chocolate mixture, flipping to ensure an even coating. Allow excess chocolate to drip off and place the coated bars on parchment paper or a cooling rack.

Let the chocolate harden at room temperature for a second dip, if desired, or top with coconut flakes, nuts, or sea salt. Store the bars in a sealed container in the refrigerator for up to a week or freeze for up to a month.