• Add shredded coconut, melted coconut oil or softened coconut butter, and maple syrup or honey to a food processor and blend until a sticky mixture forms.  Do not over-process your coconut or bars will feel sandy.  You can also mix this by hand in a bowl with a spatula.
• Press the coconut mixture firmly into a 5 X 7" or 8 X 4 loaf pan lined with parchment paper and place in the freezer until completely hard, about 1 hour.
• Cut into 12 bars.  If bars start to fall apart press it back together and freeze again for another hour before cutting.
• Melt chocolate in a microwave or in a heat proof bowl over a small pot of simmering water.
• Dip bars into the chocolate one by one and place on a wire rack or a pan lined with baking paper.  Top with a sprinkle of sea salt.  Allow to set in the fridge for at least 30 minutes.  Enjoy cold or store in an airtight container in the fridge for up to 7 days.

Variation:

• Berry flavored: Instead of using honey or maple syrup, add ½ cup of berries, blended in a blender or food processor.
• More toppings: Add toppings as dried fruits, nuts, or seeds for added zinc and iron.