Instructions

• Line an 8-inch square pan with parchment, leaving enough overhang to lift the bars out.
• Warm the coconut oil in a small saucepan over low heat until liquid, then remove it from the heat.
• Whisk the cocoa powder, powdered sweetener, vanilla, and salt into the melted oil until smooth.
• Stir in the shredded coconut until every strand is coated and the mixture holds together when pressed.
• Press the mixture firmly into the lined pan, smoothing the top with the back of a spoon.
• Refrigerate for at least 2 hours, until completely firm, then lift out and cut into 12 bars.