Add the desiccated coconut, creamed coconut, and salt and blend for a minute or so until evenly mixed. Add in the maple syrup, and vanilla extract and blend again for a few minutes until everything has combined and the mixture starts to stick together.
Roll the mixture into balls and then flatten them down into a chocolate bar shape using your fingers.
Set the bars on the baking tray lined with parchment paper and place them in the freezer for at least 30 minutes.
Finely chop the chocolate. Melt two-thirds of the chocolate over a double boiler. Once melted, remove from the heat and stir in the remaining third of chopped chocolate.
Dunk the bars in the chocolate and set them back on the baking tray to set. Pop in the freezer for 5 minutes and repeat for a second coating. Lastly, sprinkle with some sea salt.
These bars will keep in an airtight container at room temperature for a couple of days. Alternatively, you can refrigerate them for about a week or freeze and defrost for a couple of hours before serving.
Coconut cream will not work for this recipe due to its high water content. You need to use creamed coconut or coconut butter as these will solidify once set.