Mix together desiccated coconut, coconut paste and coconut oil. Use your fingers to rub mixture together until it forms breadcrumbs. Mix in the coconut cream and agave syrup

Line a 15cm x 15cm tin with plastic wrap and press the mixture into the container until it’s about 2cm thick. Freeze for about 30 minutes until firm

Remove from freezer and cut into bars of your desired size and shape. Return to freezer

Melt chocolate with coconut oil in a heatproof bowl. Use two forks to dip each bar into the chocolate. Gently shake the bar to remove excess chocolate. Place on a tray lined with non-stick baking paper. Refrigerate for 30 minutes until chocolate is set.

Remove bars from fridge and sprinkle with desiccated coconut. If you have any chocolate left over, drizzle over the bars and return to fridge to set

Store bars in an airtight container in the fridge or freezer. Remove from fridge 15 minutes before eating