1. Line an 8-inch square baking pan with wax paper or parchment paper. Set aside for later.
2. Make the Keto Coconut Bars: Add coconut shreds, coconut oil, coconut cream, and maple syrup to a food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Note: the bigger the pieces, the more crumbly the bars will be.
3. Pour coconut mixture into the prepared pan. Press down and smooth until you get a tightly packed layer. Set aside while preparing the chocolate layer.
4. Make the Keto Chocolate Layer: Use the double boiler method, or do the following. In a medium, microwave-safe bowl, add Keto Chocolate Layer ingredients: chocolate chips and coconut cream. Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth.
5. Pour melted chocolate over coconut bars. Using a clean rubber spatula, smooth into an even layer. Freeze for 40-70 minutes. Slice into 16 bars. Enjoy! Storing instructions below.

More Delicious Keto Coconut Recipes

• Coconut Milk Ice Cream – Keto Coconut Ice Cream
• Keto Coconut Macaroons Recipe (Low Carb, GF)
• Crunchy Keto Coconut Cookies – 4 Ingredient