Prepare the Base: In a large mixing bowl, combine the 200g unsweetened desiccated coconut, 120g almond flour, and a pinch of fine sea salt. Give it a good stir until everything is evenly distributed and the mixture looks light and fluffy.

Melt Wet Ingredients: In a separate, microwave-safe bowl or a small saucepan, gently melt the 60g unsalted butter. Once melted and golden, add the 60ml full-fat coconut milk (just the thick cream from the top of the can), 60ml sugar-free maple syrup (or erythritol syrup), and 1 teaspoon vanilla extract. Whisk these together until they are well combined and the mixture smells fragrant and sweet.

Combine & Press: Pour the wet ingredients into the dry coconut mixture. Mix thoroughly with a wooden spoon or spatula until a sticky, cohesive dough forms. It should feel moist and hold together when pressed, like damp sand. If it feels too dry, add another teaspoon of coconut milk. Press this mixture firmly and evenly into a 20cm x 20cm baking tin lined with baking parchment, ensuring it reaches into all the corners and the surface is smooth.

Chill the Base: Place the tin in the refrigerator for at least 30 minutes. This chilling period allows the base to firm up and become more stable, making it easier to top and cut later. You'll notice it feels much more solid to the touch.

Prepare the Chocolate Topping: While the base is chilling, break the 150g dark chocolate into small pieces and place them in a heatproof bowl. Add the 30g coconut oil. Gently melt this mixture over a bain-marie (a pan of simmering water) or in short bursts in the microwave, stirring frequently. The chocolate should become glossy and smooth, with a rich, inviting aroma.

Assemble the Bars: Retrieve the chilled coconut base from the fridge. Pour the melted chocolate mixture evenly over the top, spreading it right to the edges with the back of a spoon or an offset spatula. The chocolate will be dark and shiny. If desired, sprinkle a little flaky sea salt over the top for a lovely contrast in flavour.

Final Chill & Cut: Return the tin to the refrigerator for at least 1.5 to 2 hours, or until the chocolate topping is completely set and firm to the touch. Once solid, lift the parchment paper to remove the slab from the tin. Using a sharp, warm knife (run under hot water and wiped dry), cut the slab into 12-16 bars or squares. The cuts will be clean and the bars will hold their shape beautifully.