In a food processor, put the shredded coconut, coconut cream, coconut butter, coconut oil stevia and salt.
Blitz until combined.
Press the coconut filling into silicone ice cube trays. I had to use 2 trays as they were 14 holes each.
Place in freezer for 20 mins, then in fridge for 2 hours.
Put ½ cup of water into a saucepan, and place a glass bowl on top of the saucepan. Heat on medium until water is hot.
Remove from heat and put in chocolate buttons, stirring them with a spoon until they melt.
Remove coconut bars from fridge and pop them out of the silicone ice cube trays.
Have a container on hand, lined with baking paper to put the chocolates into once they have been dipped. Don’t skip the baking paper as this stops them sticking.
Once melted to a liquid, work quickly to coat the coconut bars, one at a time, using 2 forks to dip, coat and drain the chocolate, before placing in the container with the baking paper.
10. Once they are all coated, store in the fridge for upto a week.