To make the coconut filling, add all the ingredients in a bowl and mix until combined. If the mixture has more liquid add more almond flour to absorb it.
The texture should be that of a sticky dough.
Line an 8x4 baking loaf tin with oil and baking paper.
Press the coconut filling mixture into the tin until flat.
Transfer to the freezer for 4-6 hours until frozen.
Remove from the tin and cut into 6 pieces.
To make the chocolate coating melt the chocolate with the coconut butter until smooth and shiny. Leave to cool for a few minutes.
Dunk each piece of the frozen coconut mixture into the melted chocolate and ensure to cover it completely.
Using a fork remove any excess chocolate and transfer the bar to an oiled plate, sprinkle with sea salt while the chocolate is still soft. Repeat until done.
Place the plate in the freezer for 15 mins.
Wrap each bar in a piece of baking paper and store in the freezer. Enjoy.