Place the dark chocolate into a small bowl and melt for around 60 seconds in the microwave until totally liquid. Remove and stir every 20 seconds to make sure the chocolate doesn't burn.
Spoon 1 1/2 teaspoons of melted chocolate into the bottom of 12 silicone molds and spread a little up the sides, creating a cup-like shape. Place the molds into the fridge to chill.
Next, make the coconut filling. Place the shredded coconut, coconut oil and maple syrup into a high speed blender (I use my NutriBullet) and process until the coconut completely breaks down and you've got a sticky dough.
Remove the mold from the fridge and place 1 tablespoon of the coconut sticky dough on top of each chilled chocolate cup. Press down to get the coconut as flat as possible.
Top each cup with 1 1/2 teaspoons of melted chocolate and spread it so it totally covers the coconut. Return the cups to the fridge for a final hour to set.