Cover a 9-inch x 9-inch square pan with parchment paper. Set aside.
In a food processor, add melted coconut oil, desiccated coconut, erythritol, and canned coconut cream (shake can before use!).
Process for at least 1 minute on high-speed. You may have to process 20 seconds, stop, scrape down the bowl and repeat until it comes together into a fine wet coconut batter.
Press the raw dough onto the prepared pan, making sure there is no air left between the batter. I like to press the batter with my hands first and then flatten the surface with a spatula.
Freeze for 10 minutes to firm up. Don't freeze them too long, or they get super hard, and it is difficult to cut them into bars, and they break in pieces easily, still delicious but less pretty as it's more difficult to shape bars.
Remove from the freezer, lift the parchment paper to release the coconut block from the pan easily, and place it on a chopping board.
Use a sharp knife (warm blade under a flame to avoid breaking the bars into pieces!). Cut into 20 rectangles.
If you want, shape each rectangle into your hands to form round borders like the real bounty bars.
Place each formed bounty bar on a plate covered with parchment paper and set it aside in the freezer while you prepare the chocolate coating.
Meanwhile, melt the sugar-free chocolate chips with coconut oil in the microwave. Microwave by 30 seconds bursts until fully melted. Add stevia drops to adjust sweetness to your taste if desired.
Using two forks, dip each coconut bar into the melted chocolate mixture. Return each dipped bar onto the plate covered with parchment paper or on a cooling rack. When all the bars have been covered with chocolate, freeze again for 10-15 minutes to set the chocolate shell.
Store the bounty bars in an airtight container in the fridge for up to 4 weeks or freeze. Defrost 30 minutes before eating.