• Line a 9″ square baking pan with wax paper.
• In a medium bowl, heat chocolate chips in the microwave for about 1 minute. Leave it in the microwave and just cover it with a plate. Let it sit for 1 to 2 minutes. Then stir to combine the melted chocolate. Set aside to cool slightly.
• Remove the coconut whipping cream from the fridge. Pour contents into a mixing bowl and whip on high for 2 minutes. Use a spatula to scrape down the sides of the bowl. Whip again on high for another 2 to 3 minutes until light and fluffy.
• Next, add the slightly cooled, melted chocolate and maca powder (if using) beat until well combined and fluffy, 30 to 60 seconds more.
• Spread chocolate mixture evenly into the prepared pan. I use a spatula so I can get all the fluffy goodness into the pan.
• Place the chocolate mixture in your freezer for about 30 minutes. Remove the chocolate mixture from the pan and cut into squares and then return to the freezer for another 30 minutes.

Chocolate Dipping

• When the bars are set and you're ready to dip them in chocolate, melt 2 cups of chocolate chips in a microwave-safe bowl (as instructed above). Add 1 tablespoon of coconut oil and stir until smooth.
• Dip frozen chocolate squares into the melted chocolate chip mixture and place the finished candy bar on a baking tray lined with wax paper.
• Place the tray of finished candy bars in the refrigerator or freezer to allow the chocolate to set. Once frozen, transfer to a freezer bag. These will keep up to 2 months in the freezer.