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Add the desiccated coconut, coconut butter, vegan condensed milk (or maple syrup), vanilla, and salt to a food processor and blitz for a few minutes until everything has combined and the mixture starts to stick together. It should be sticky when pressed between your fingers.
Roll the dough into 10 balls and shape them into little bars by pressing and molding them using your hands. Place them on a tray lined with parchment paper and freeze for 30 minutes.
Melt the chocolate over a double-boiler. Place a bowl on top of a saucepan with a few inches of simmering water, making sure that the water does not touch the bottom of the bowl. Then add finely chopped chocolate to the bowl and slowly melt. The steam that rises will melt the chocolate without the risk of burning it.
Dip the bars in melted dairy-free chocolate using a spoon and a fork to coat them in chocolate and lift them out onto a tray lined with parchment. If desired, you can dip them in a second coat of chocolate. Place them in the freezer to set for 5-10 minutes. Drizzle with any leftover melted chocolate.
Storage: Place them in an airtight container and refrigerate them for up to a week. These bars will also keep well at room temperature for a couple of days. To freeze, just pop them in an airtight container and they will be good for up to 4 weeks.