Melt coconut butter, vanilla bean powder and sweetener (I used 3 tbs of raw honey) together in a saucepan over low heat.

Pour the melted coconut butter into the square molds, making sure to only fill them 3/4 full.

Freeze the coconut bars for 10 minutes or until the coconut butter is solid.

Next, melt the chocolate chips and carefully pour the chocolate over the cold coconut butter squares.

Place the tray back in the freezer to set, approximately 8-10 minutes.

Pop the chocolate coconut butter bars out of the mold.

Serve immediately.

Store extra bars in a container in the freezer.