Line a loaf pan with parchment paper.
In a large bowl, mix the unsweetened shredded coconut, the coconut milk, the maple syrup (optional) and the melted coconut oil thoroughly with a spoon.
Press the mixture evenly into your lined loaf pan.
Transfer to the freezer for about 45 minutes.
Line a cookie sheet with parchment paper.
Remove from freezer and cut into small rectangles (the size of a thumb) using a sharp, long knife.
Next, make sure the dark chocolate is entirely melted. Then, using a fork placed underneath, dip every piece into the hot dark chocolate, covering it completely. Then place your chocolate-covered pieces on your lined cookie sheet.
Transfer to freezer for an additional 45 minutes.
Recipe Notes
For the raw/vegan version, use raw/vegan dark chocolate.
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