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Line an 8×8-inch pan with parchment paper.
In a mixing bowl, combine the coconut cream or full-fat coconut milk, shredded coconut, maple syrup, vanilla, salt, and melted coconut oil.
Stir until thick and able to hold together when pressed. If the mixture feels too soft, add a little more shredded coconut until it resembles a thick cookie dough.
Press firmly into the prepared pan in an even layer.
Freeze for 45–60 minutes, or until firm.
Melt the chocolate chips with the coconut oil, if using, in 20–30 second intervals, stirring until smooth.
Spread the melted chocolate evenly over the coconut layer.
Return to the freezer for 20–30 minutes, or until the chocolate is fully set.
Lift out using the parchment and slice into bars or squares. Store in the fridge for the best texture.