Directions

1. FOR THE CUPS: Place the dark/semi sweet chocolate in a microwave safe bowl and microwave for 30 seconds, take out stir and microwave another 30 seconds and stir vigourously. By this time the chocolate should be melted. Pour teaspoons of chocolate and move the silicone cups around so the chocolate lines the inside of the silicone cups Place in the fridge for at least an hour
2. Meanwhile, open the can of full fat coconut milk and separate the thick part that's on the top from the watery part at the bottom of the can. Take out 3 bowls and divide the thick coconut cream equally into the 3 bowls:
3. IN BOWL 1 - Add 2 teaspoons coconut oil to the coconut cream and also add the 3 tablespoons Orange Fig Spread and stir well and refrigerate for about 30 minutes IN BOWL 2 - Add 2 teaspoons coconut oil to the coconut cream and also add the 3 tablespoons Port Wine Fig Spread and stir well and refrigerate for about 30 minutes IN BOWL 3 - Add 2 teaspoons coconut oil to the coconut cream and also add the 2 tablespoons cocoa powder and 1 tablespoon confectioners sugar and stir well and refrigerate for about 30 minutes
4. ASSEMBLY Take out the chocolate cups and fill 2 about halfway with the Orange Fig Spread and coconut mix, And fill the other 3 with the Port Wine Fig Spread and coconut mix. Then top all the cups with the cocoa and coconut mix from bowl 3. Melt the remaining ½ cup of chocolate chips and drizzle over the chocolate fig cups and enjoy! These refrigerate quite well - and will last about a week - if you can resist them!