Line a baking tray with greaseproof paper. Put the desiccated coconut into a food processor and pulse 2 or 3 times. Add the coconut cream, agave and vanilla paste. Pulse again until well combined.
Take heaped tablespoonfuls of the mixture and form them into 2.5cm x 7.5cm long bars. Put them onto the prepared tray. Put into the freezer for 30 minutes to set.
Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally. Remove from the heat and leave to cool for 5 minutes.
Take a coconut bar and dip it quickly into the chocolate. Using two forks, lift it out of the chocolate and let the extra chocolate drip away. Put the bar back onto the lined tray and sprinkle with some of the pistachio nuts, rose petals or coconut flakes. Repeat with the remaining bars and put in the fridge to set for 30 minutes.