Combine the shredded coconut, Erythritol, and salt in a food processor and blend for a few seconds to combine everything well. Add the yogurt and vanilla and blend again.
Form small, slightly round bars. Repeat this until no coconut dough is left, then transfer them to a plate. Allow the bars to freeze for a minimum of 45 minutes, or until firm.
When they’re firm, prepare the chocolate coating . To do so, 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 vegan Bounty 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.
This chocolate coconut dessert still has the wonderfully soft and chewy coconut filling and chocolate coating as the original Bounty Bars and Mounds bars, but in a healthier package!