To melt the cacao butter, shave with a knife into small pieces, place in a pyrex jug, and stand in a bath of hot water.
Transfer to a large bowel and stir in all the rest of the ingredients.
Spread onto a small baking dish lined with baking paper, sprinkle with extra coconut to decorate.
Set in the fridge for about 20 minutes, cut into squares to serve.
Notes
If you want to make this 100% gluten free, then swap out the oats for puffed millet or puffed amaranth - it will change the texture but will taste delicious.