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Mix the coconut, honey, coconut oil and plant milk in a bowl or mix in a food processor.
Use your hands to make 8 evenly sized oblong mounds and arrange them into a container lined with baking parchment.
Place in the freezer for 2 hours.
Melt the dark chocolate and dip each frozen mound into the dark chocolate.
Remove with a fork and place back on the baking parchment.
The chocolate should set instantly.
Drizzle any remaining chocolate over the top of each Bunty bar to decorate.
Pop into the fridge to set hard, then store at room temperature
Consume within 7 days.