Put the biscuits in a food processor or blender and pulse 2-3 times until they have the consistency of breadcrumbs.

Move them to a bowl and pour the melted coconut oil or coconut butter. Mix.

In a large bowl, add the coconut milk. Mix well using a hand mixer, for about 5 minutes.

Melt the chocolate. You can simply melt it by putting it into an oven-proof bowl and placing it into the heated oven.

Pour the melted chocolate over the coconut milk. Mix well.

Use some mini-cake tins or metal rings like I did (See video above). Place these on a plate and add 2-3 tablespoons of the crust mixture. Press it gently on the bottom.

Pour in the chocolate cream.

Place in the fridge for 1-2 hours, until it gets firm.

Serve with strawberries, pomegranates and more chocolate on top.