In s small microwave safe bowl, add chocolate (in chunks) and butter. Melt in the microwave, stirring every 30 seconds. Microwave times vary, but usually 60 seconds or so is good.

Add powdered monkfruit and mix well.

Add about 1 teaspoon (roughly) to each mold.

Place in the freezer for 30 minutes to set.

In a medium bowl, mix shredded coconut, melted coconut oil and monkfruit. Combine well.

Let sit in fridge for 5 minutes to set.

Press as much coconut mixture as you want in each mold. I carefully put about 1 teaspoon worth in the center of each being careful not to have it touching the edges. BUT I only did this to get nice pictures. The next time I make it, I'll put about 2 teaspoons worth and simply press down to make a whole other full layer. I had a lot leftover over originally, so 2 teaspoons per mold would be great for taste too.

Place in freezer for 30 more minutes to set.

Repeat steps for layer 1 with 7 ounces chocolate, butter and monkfruit,

Add about 1.5 teaspoons per mold to cover coconut.

Place in freezer for 30 minutes to set.

Serve once set.