Place all Coconut Filling ingredients into TM bowl and blend 10 sec/speed 6. Scrape down lid and sides of bowl and repeat.
Refrigerate for a few minutes while you prepare the chocolate.
In a clean dry TM bowl, melt the chocolate and the coconut oil 6 min/50°C/speed 1. Stop and make sure all the chocolate is beneath the blades as required. Add melting time if needed.
Arrange silicone cupcake liners in a 12 hole muffin tin.
Roll the filling out between baking paper sheets and cut into rounds the will fit inside the silicone liners easily. (Slightly smaller is better)
Divide half of the melted chocolate between each liner and swirl it around gently so you get coating up the sides of the liners.
Place a disk of the coconut filling into the centre of each and top with remaining chocolate. Tap the tin quite firmly on the bench to level and refrigerate until set. Keep in the fridge until ready to eat.