Line a loaf tin with plastic wrap so it extends over the sides.

Place the tahini, coconut and honey in the bowl of a food processor or Thermomix and process until it comes together.

Tip the mixture into the lined tin and press it down firmly with the back of a spoon and smooth it out.

Refrigerate for at least 3 hours.

Cut into 2cm squares and refrigerate again - I call this the ‘sponge cake’.

Place the shredded coconut in the food processor or Thermomix and blitz very briefly to make it a little finer.

Whisk together the melted coconut oil, maple syrup and raw cacao.

Line a plate with baking paper.

Use a fork to lower the squares of ‘sponge cake’ into the raw chocolate and place on the lined plate.

Refrigerate.

Repeat again and on the third time, immediately after dipping the ‘cake’ in the raw chocolate, roll it in the coconut.

Refrigerate until serving.