Heat the coconut milk and coconut oil in a small pan. Add all the other ingredients except the chocolate and cook for about 5 minutes until all thick and sticky.
Line a deep baking tray or dish (around 25cm x 20cm( with parchment and pour in the coconut mixture. Allow to cool and cover and place in the freezer to set (1 hour) – this helps them keep their shape when covering with warm chocolate.
When the coconut filling has set, remove from the freezer and lay out on a chopping board. Use a sharp knife to cut into small bar sizes. You may need to heat the knife a little or allow to thaw slightly first if the mixture has frozen solid.
Break up the chocolate and place in a glass bowl over a pan of boiling water. Stir continuously until the chocolate has melted, ensuring that no steam gets into the bowl.
Using either your fingers, or two forks, dip each bar into the melted chocolate and place on a plate lined with parchment.
Leave the bars in the fridge for ten minutes to harden the chocolate.