In a small saucepan, heat the coconut oil, coconut cream and maple syrup together, stirring, until the coconut oil is melted.

Put the desiccated coconut and sea salt into a large bowl and add the melted coconut cream mixture. Stir to combine well.

Line a small bread tin with baking paper and tip the coconut mixture in. Press the mixture down until it is compacted and even. 

Place in the freezer for thirty minutes.

Before the coconut filling is set, fill a small saucepan with an inch or so of water and place a heatproof bowl on top, creating a bain-marie. Place the saucepan over low-medium heat and add the chocolate to the bowl. Stirring regularly, melt the chocolate. If it is too thick at a small dash of vegetable oil to thin.

Remove the coconut filling from the freezer and turn it out on to a cutting board. Cut the block lengthways down the centre (half) and then horizontally in to 1 inch (2.5cm) pieces.

Lay out a clean sheet of baking paper on a plate or tray.

Using a fork, lower each bar in to the melted chocolate to coat, lift and allow the excess to drip off. Place the bar on the clean baking paper and press clean fork prongs in to the top to create the traditional "bounty" swirl. 

Repeat with the remaining bars before placing them in the fridge for the bars to set. Around 10 minutes. 

Store in the fridge in a sealed container for up to a week.