Instructions

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  Mix the cream, butter, xanthan gum and xylitol in a heavy-based saucepan and heat over low heat while stirring for around ten minutes. The mixture should thicken without burning.
  
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  Remove the pan from the heat and pour in the grated coconut, mixing carefully with a spatula.
  
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  Place a sheet of parchment paper at the bottom of a cake tin and pour the coconut mixture into it. Flatten it well and refrigerate for at least an hour.
  
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  Prepare the melted chocolate with the coconut oil in a bain-marie and add a little liquid sweetener (for the quantity, it really depends on everyone's tastes).
  
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  Make 12 bars by cutting the coconut mixture. We used wooden picks to make like 'lollipops' which allowed us to handle them more easily when we coated them in chocolate.
  
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  Coat the bars with melted chocolate, place them on a baking tray covered with a sheet of parchment paper and place back in the fridge.