Preheat oven to 200°C

Spread your coconut onto a large baking tray and place it into your hot oven for about 15 minutes. It should start to turn slightly crispy. This gives it a lovely toasted taste. Once cooked remove from the oven and place into a bowl.

Add your coconut oil, maple syrup, vanilla extract, and coconut cream and mix until fully combined. Place into a small square baking tray lined with cling-film. Press down hard on all the surface area to compact it, then cover and put in the freezer for about 2 hours.

After this time melt your cocoa butter over a pot of boiling water (see tip below). Once melted remove from the heat then gently whisk in your cacao powder and sweeten with maple syrup. You can adjust the sweetness to your liking.

Remove the coconut filling from your freezer and take out of your tin. Cut the bars into fun-sized bites for your baby.

Gently dip each bar into your chocolate sauce until completely covered. I put mine onto a greaseproof sheet and then placed it back into the freezer for about 5 minutes until the chocolate has hardened.

Dip the bars again into the chocolate sauce and repeat step 6 until they are fully covered.

Use the remaining chocolate to drizzle over the tops of the bars.