Add shredded coconut, coconut cream, coconut milk, and maple syrup into blender and pulse to create thick mixture. Grease baking tray with coconut oil.
Making sure that your hands are clean, make rectangles or cylinders of mixture. You can also press mixture into a mini muffin pan or ice cube tray to form more consistent shapes.
Place baking tray in fridge or freezer to allow mixture to set.
To make coating, add coconut oil, cacao powder, and maple syrup into a small pot.
On low heat, stir mixture until combined. Set aside to cool.
Remove coconut mixture from fridge or freezer.
Using chopsticks or two spoons, dip one piece in raw chocolate mixture, making sure all sides are covered.
Place chocolate-covered pieces back into fridge or freezer to set.
Once raw chocolate has set, take out and repeat dipping process to create a thicker covering.
Place in airtight container and store in fridge.