First, combine the shredded coconut, Erythritol (or powdered sugar), and salt in a food processor and blend for a few seconds to combine everything well. Then add the yogurt and vanilla and blend again, scraping down the sides as needed, until a dough forms. If the mixture is too wet, add more coconut. If it’s too dry, add more yogurt.
Working with heaped tablespoons of the mixture, use your hands to form small, slightly rounder bars. Repeat this until no coconut dough is left, then transfer them to a plate or parchment paper lined baking tray.
Allow the bars to freeze for about 45 minutes, or until firm.
When they’re firm, prepare the chocolate coating. Melt the chocolate and coconut oil in a double boiler or microwave (in 10-15 second increments, stirring between) in a bowl.
Dip each of the bars in the chocolate, allowing excess to drip off, then freeze the bars once more for 15 minutes or until solid. If needed, you can double-dip the bars.
At this point, your coconut chocolate bars are ready! Enjoy them immediately and/or store them for later.