Lightly dry toast the desiccated coconut in a hot pan on the stove, until just golden.
Then, using your food process, blend the coconut with the coconut flour, cacao, Natvia and a pinch of sea salt until combined.
Add the melted coconut oil, vanilla and any other extract you are using to the processor and process until thoroughly combined.
Line a baking dish with baking paper. Use a spatula to scoop the wet mixture into the lined dish. Ensure it is not more than 1-2 cm deep. Sprinkle the top with the second pinch of sea salt and extra desiccated coconut for decoration, if you like.
Cover with a tea towel or tin-foil and place in the freezer to set for at least 30 minutes.
When ready to serve, remove, allow to stand for 10 minutes, and slice into bars or squares.
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