Preheat oven to 180 and line a baking sheet.
Spread the coconut into the baking sheet and bake for 5 minutes. Then remove from the oven and allow it to cool for 10 minutes
Using a spatula, mix all of the other filling ingredients and then add the cooled coconut.
Divide in to 16 peices and form into small bars.
Refrigerate the bars for 30 minutes.
Meanwhile, melt the chocolate, cocoa butter and vanilla. Then allow it too cool down.
Use a skewer to dip the bars into the chocolate and place the bars onto the lined baking sheet. Refrigerate for 45 minutes.
Remove the bars from refrigerator and drizzle any remaining chocolate over the bars. Refrigerate for another 10 minutes.
Store in the refrigerator in an airtight container for up to a week.
Regarding Coconut cream, I buy a can of coconut milk and use the solid part at the top of the tin. I use the freshona brand from lidl because the ones from other supermarket seem to be all liquid.
