1. Pour boiling water into a pan and put a bowl on top with the cacao butter in.

2. Continuously stir the butter until melted. Make sure the butter does not go above 45C. 

3. Stir in the cacao powder.

4. Using a blender, blitz up the coconut sugar into a fine dust. Add it to your mixture and mix well.

5. It's up to you whether you want to temper your chocolate now. If so, see the video.

6. Fill your mould with the chocolate and tap your mould down on a hard surface to release any air bubbles.

7. Pour the excess chocolate back into your bowl and leave the mould face down on some baking paper to drain slowly for 5 minutes.

8. If your chocolate cases look too thin or hasn't coated the mould properly, then repeat the previous stage.

9. Pop them in the fridge to set for about 5-10 minutes.

Making The Filling:

1. In a separate pan, add the brown sugar, dairy free milk, salt, 50ml water and bring to the boil and then simmer for 10 minutes. 

2. Leave to cool slightly then add the banana powder. Mix until it forms a paste then add 50ml of warm water and mix well. It should now revert back to a caramel. 

3. Once cooled completely, fill your piping bag with your banoffee caramel mix and pipe it into your chocolate cases about 3/4 full leaving enough space for the chocolate lid.

4. Pop them in the fridge for 10 minutes to set.

5. Pipe the rest of your chocolate mix on top of the filling to cap them off. 

6. Pop them in the fridge for 2 hours until their complete set. You can put them in the freezer if you want them done quicker. 

7. Remove from the mould and enjoy your blissful little choccies.