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Add the coconut, coconut milk, coconut oil, and sweetener, to a
food processor. Pulse several times, stopping to scrape down the
sides as needed until the coconut mixture is blended but still has
texture. You should be able to pinch the filling and it will hold
together, but still be a bit crumbly.
Take two tablespoons of the coconut mixture and form a bar,
mound, or ball shape, and place it on a parchment paper lined
baking sheet. Pop the tray into the freezer to firm up for 10
minutes.
While the coconut is firming up, melt the carob by microwaving
every 20 seconds with stirring. When the coconut
bars/balls/mounds have become firm, drop them into the melted
carob one at a time and use a spoon and fork to cover the bar.
Shake off excess carob then place back on the parchment-lined
baking sheet. Repeat with all. Pop in the fridge or freezer to set
the chocolate.
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