In a bowl, combine the shredded coconut, coconut cream, powdered erythritol, melted coconut oil, vanilla extract, and salt. Mix thoroughly until the mixture holds together when pressed.
Line a small baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of the coconut mixture and press firmly into small bar shapes, about 2 inches long. Repeat to make 14-16 bars.
Place the bars in the freezer for 30 minutes until firm.
In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely smooth.
Using a fork, dip each frozen coconut bar into the melted chocolate, turning to coat completely. Let the excess chocolate drip off, then place back on the parchment-lined sheet.
Refrigerate for 15-20 minutes until the chocolate shell is fully set. Store in the refrigerator in an airtight container.
