Melt the coconut oil on the stove top or in the microwave and allow to cool slightly.
Add the coconut cream and vanilla extract and whisk till well combined. If coconut oil hardens, reheat slightly to melt.
Fold the desiccated coconut and the sweetener into the coconut oil mixture until well combined.
For slab method, pour the mixture into an approximate 10" x 7" pan lined with baking paper. Press the mixture really well into the pan to compress it so it doesn't fall apart when you cut it up after it has been frozen. To hand shape- allow the mixture to cool in the fridge. Shape into about 20 bounty bars, compressing really well into the palm of your hand to shape so they keep their shape when dipping in chocolate. Place on a piece of quality baking paper and freeze for about 30 minutes to allow them to firm up.
Just before removing your bars from the freezer, melt your chocolate bars on the stove top or in the microwave, taking care not to burn your chocolate. Ensure your chocolate is smooth and lump free and allow to cool to room temperature. Thin chocolate a little with a teaspoon of coconut oil if desired- see notes on this below.
Using a fork or a spatula, gently place each bar in the chocolate and roll around to ensure it is fully covered with chocolate. Allow the excess to drip off before placing each bar back on the baking paper to set.
Store your bars in the fridge so they keep their shape, especially if you are in a warm climate. Bars are best served at room temperature (if you can wait that long) so the filling softens. Bars will store for up to 1 week in the fridge or 6 months in the freezer.
2 tablespoons of maple syrup/sugar free (low carb) maple syrup can be used in place of the sweetener. Add 1/2-1 teaspoon of Sweetleaf Vanilla Cream or Coconut Drops to the filling in lieu of the sweetener specified in the recipe. Use less first and taste before you add more. Vary to suit your taste.Omit the sweetener if desired for a sweetener free version. Vary the amount of sweetener to suit your tastes as well. Taste the filling before altering the recipe then adjust.Coconut Cream-Place a can of coconut cream in the fridge overnight up the right way. Open the can and use the top layer of thick cream in the recipe. If your coconut cream doesn't separate, make sure you shake your can well to distribute the creamier portions into the cream and use as is.If melted chocolate is a little thick you can add a teaspoon to a tablespoon of coconut oil while the chocolate is still warm. Make sure you blend it in well before using. Note that if you live in a hot climate, I would not add coconut oil to the chocolate as it lowers the temperature at which the chocolate will melt. Alternatively you can store in the fridge to resolve any melting issues.Use shredded coconut in lieu of desiccated coconut but you will have to blitz it in a processor slightly before using.If your mixture is a little dry (due to variances in how dry the desiccated coconut is) add some additional coconut oil.Add desiccated coconut and/or nuts/pepita seeds/sunflower seeds to any left over melted chocolate to create chocolate clusters rather than waste it.