Melt half of the chocolate. I did this in a pot over a low heat, but you can use a microwave, too. If you're using unsweetened sugar free chocolate, sweeten with liquid stevia to your liking (ca 12 drops per 100g).
Line a small casserole dish (mine was 10x7 inch) with baking paper. Pour in the chocolate and spread evenly.
Place in the fridge to harden.
For the filling, mix the desiccated coconut with the coconut cream, coconut oil and sweetener. This is best done in a food processor, but you could do it with a stick blender, too. You can buy canned coconut cream - or use full fat coconut milk and only use the creamy part, not the liquid part.
Spread the filling over the hardened chocolate base and press down. I ended up using only around half of the filling. I think next time I'll use more to make my bark less chocolatey and more coco-nutty.
Melt the second half of chocolate and pour over the top. Sprinkle some coconut on the top.
Refrigerate until set, then cut into 15-20 pieces.
I had around half of the coconut filling left over, but decided not to change the recipe because it would be tricky to blend only a tiny amount in a food processor. You could make little bliss balls and roll them in cocoa powder, for example. Or use more than half the filling and make your bark more coconutty - I think this is what I'll do next time.I calculated the nutrition facts with half the coconut filling.If you wanted, you could also make "proper" low carb Bounty Bars instead of bark - just form little bars and dip in chocolate instead! In this case, 100g/3.5 oz of chocolate would sufficeI used 100% unsweetened chocolate - I discovered a brand called Montezuma at my local Sainsbury's. Sweeten it to your liking with liquid stevia - I used this caramel-flavoured one. You could also use ready-made sugar free chocolate. In the US, Lily's is a good option.