Step 1 — In a large mixing bowl, combine the desiccated coconut, condensed coconut milk and a pinch of cream of tartar. Mix together to fully combine until it all sticks together.
Step 2 — Line a small, square baking tin with greaseproof paper and press the filling into the tin, making sure it’s compact.
Step 3 — Spread over some Biscoff spread and pop the tin into the freezer for 1-2 hours to set. This makes it easier for cutting and dipping in the chocolate.
Step 4 — Melt some dairy-free dark chocolate and once the bars have set, dunk each bar into the melted chocolate and place onto a baking tray. Repeat for all of the bars.
Step 5 — Melt some Biscoff spread and drizzle over the bars (optional) then pop back into the freezer for 10 minutes.
Step 6 — Once set, slice into bars and serve. Store in a sealed container in the freezer and allow to stand at room temperature for 15 minutes before serving.