Put a can of coconut milk in the fridge for a few hours. After opening the thawed can, carefully remove the coconut cream that has separated from the top - it will be used to make this dessert.
In a large bowl, combine the flakes of coconut, maple syrup, coconut cream, and a pinch of salt and nutmeg. Mix everything well.
Add melted coconut oil, vanilla bean extract and berry powder and knead everything until a sticky mass suitable for molding.
Use a food processor for a smoother texture, grind all the ingredients well.
Shape the bars and place them on a baking paper-lined tray. Place the bars in the refrigerator for 2-3 hours while the chocolate glaze is being prepared.
Break the chocolate bar into small pieces and melt it in a bowl of hot but not boiling water, stirring gently.
Dip the bars one by one into the melted chocolate and carefully place them back on the baking paper. Sprinkle with freeze-dried berries. Allow the chocolate to cool and harden.
Store the prepared bars in a sealed box, or in the refrigerator!
The author of recipe: Indre Denisoviene, "Tasty & Easy" blog creator.
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