Prepare the pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the parchment if you want cleaner edges.

Mix the dry ingredients: In a large bowl, combine 2 1/2 cups unsweetened shredded coconut, 1/2 cup super-fine almond flour, and a pinch of sea salt. Stir to distribute evenly.

Sweeten and bind: In a separate bowl, whisk together 1/2 cup powdered sweetener, 1 teaspoon vanilla extract, 1/3 cup melted coconut oil, and 1/2 cup thick coconut cream. Whisk until smooth and glossy.

Combine: Pour the wet mixture over the dry. Stir with a spatula until the coconut is fully coated and the mixture holds together when pressed. If it’s too dry, add 1–2 tablespoons more coconut cream. If too wet, sprinkle in a bit more almond flour.

Press into pan: Transfer the mixture to the lined pan. Press firmly and evenly using the back of a measuring cup. Compact the layer well so the bars slice cleanly.

Chill to set: Refrigerate for 30–45 minutes until firm to the touch.

Make the chocolate topping: Melt 5–6 ounces of dark or sugar-free chocolate with 1 tablespoon coconut oil in a heatproof bowl over barely simmering water (or microwave in 20-second bursts). Stir until smooth.

Finish the bars: Pour the melted chocolate over the chilled coconut layer. Tilt the pan to spread evenly. Sprinkle with a pinch of sea salt or extra coconut flakes if you like.

Final chill: Return to the fridge for 30–60 minutes, until the chocolate is set but not rock hard.

Slice and serve: Lift the slab using the parchment. Let it sit at room temp for 5–10 minutes to prevent the chocolate from cracking. Use a sharp knife, warmed under hot water and dried, to cut into 12–16 bars.