Toast coconut in a 350 deg. oven for 5-6 minutes. Let cool 10 minutes.
Mix together the first five ingredients, and place in the fridge for 10-15 minutes.
Remove from fridge, and form the mixture into 12 bars. Put them back in the fridge for 30-60 minutes.
Melt chocolate and cocoa butter or coconut oil. You can substitute the 90% cocoa chocolate for unsweetened baker's chocolate, but include a little erythritol as well. Let it cool.
Using wooden skewers, dip each bar into the chocolate mixture, then place back in the fridge for another 30-60 minutes.