To make the caramel, pour a tin of coconut milk into a small pan. Bring to the boil before adding the coconut sugar. Lower the heat and leave to simmer for 45 minutes, stirring occasionally to prevent a skin forming.
Once the coconut milk has reduced in size and thickened to a soft honey consistency, remove from the heat and allow to cook a little before pouring into a jar. Once cooled completely the caramel can be kept in the fridge for 2 weeks.
Place the cacao butter in a glass bowl over a pan of boiling water and slowly melt the butter. Once melted, stir in the cocoa using a metal balloon whisk. Remove from the heat and add the maple syrup.
Pour about half a teaspoon of melted chocolate into each mould and then tip the mould around to ensure the sides are coated in chocolate – I also like to use the back of a spoon to make sure all the sides are equally covered.
Put the chocolate moulds in the fridge for 10 minutes to harden. Then fill each mould to almost the top with the caramel. Freeze for 10 minutes.
You may need to gently reheat the remaining chocolate if it has hardened too much. Take the moulds out of the freezer and carefully cover each caramel filling with a layer of chocolate.
Place in the fridge to set. These chocolates should be kept in the fridge until serving to keep the caramel filling firm.