Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of bars.

In a mixing bowl, combine shredded coconut, coconut flour, almond flour, powdered erythritol, and a pinch of salt. Stir in melted coconut oil and vanilla extract until a sticky, moldable dough forms.

Transfer the base mixture into the prepared baking pan. Use a spatula or your fingers to press it firmly and evenly into the bottom of the pan, forming a compact layer.

Place the pan in the refrigerator for 10–15 minutes to firm up the base layer while preparing the chocolate layer.

In a small bowl or saucepan over low heat, melt the coconut oil and mix with unsweetened cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt. Stir until smooth and glossy.

Pour the chocolate mixture over the chilled coconut base. Spread evenly with a spatula to cover the entire surface.

Sprinkle sugar-free chocolate chips, shredded coconut, or chopped nuts over the chocolate layer while it’s still soft. Press gently for better adhesion.

Refrigerate the bars for at least 1–2 hours until the chocolate layer is firm and the bars hold together.

Lift the bars from the pan using the parchment overhang and cut into squares or rectangles with a sharp knife.