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In a double boiler (or with a Pyrex measuring cup suspended in a pot of boiling water by its handle) melt the chocolatewhile stirring occasionally. Be careful not to let any water get into the mixture otherwise it will seize up.
While the chocolate melts, add your package of creamed coconut to the warm water. As the creamed coconut heats up, you will have to knead it several times to completely soften it.
When the chocolate has completely melted and the creamed coconut is completely soft, take out a sheet of wax paper and press it into the lid of an upturned butter dish. Make sure that there is plenty of extra wax paper to ensure that nothing will get into the actually dish. Rub the wax paper with butter or coconut oil to ensure that it will easily release later on.
Pour a tbsp or two of coconut butter into the mold and press in a slice of bacon. Pour a layer of chocolate over the bacon, add another layer of coconut butter, and another slice of bacon. Repeat this process and end with a final layer of coconut butter and chocolate. Allow the bar to chill in the refrigerator for at least 30 min.
After the bar has hardened, remove it from the mold and peel off the wax paper. Slice the bar into 4 or five hunks with a sharp knife.