In a large mixing bowl, thoroughly combine the coconut milk, unsweetened shredded coconut, coconut flour, and raw honey (or maple syrup).

Form the blended mixture into individual bar shapes and arrange them on two parchment-lined or nonstick mat-lined baking sheets.

Transfer the shaped bars to the freezer and chill for a minimum of one hour to firm up.

While the bars freeze, gently melt the dark chocolate using a double boiler or by microwaving in short intervals, stirring frequently to avoid scorching.

Once the bars are solid, dip each one into the melted chocolate, then carefully scrape off any excess chocolate using a spoon or knife to ensure a light coating.

Set the coated bars aside to allow the chocolate to fully harden.

Store the completed Mounds bars in the refrigerator or freezer. Serve chilled, as the chocolate coating will soften if left at room temperature for too long.