Lay out all of the ingredients.
Place the coconut oil in a small saucepan, and heat gently until melted.
Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
Place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job.
Otherwise the bain marie method will do.
Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). Place in the freezer to solidify – 20 minutes or so should do the trick.
Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes.
Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
When it is solid, but not frozen, remove from freezer, and turn upside down. Remove the greaseproof paper.
Cut into your desired shapes. Keep in an airtight container, and consume within 3 days.