Place the sugar-free dark chocolate squares or chips in a heat proof bowl. Heat over a pan of hot water until the chocolate melts. Remove the bowl from the pan and allow to cool to room temperature to thicken slightly. It should still be runny but slightly thick. This just makes it easier to spread in the molds.

Add the silicone cups to a baking tray. Add about 1 tsp of dark chocolate to a mini cup and with a teaspoon coat the bottom and sides. Repeat for all 12 cups. Place in the fridge to set for about 15 - 20 minutes. Repeat with another layer of chocolate. This is mainly to thicken the cup walls. Place in the fridge or freezer for another 15 - 30 minutes or until fully set.

Meanwhile prepare the Lime and Coconut Yogurt filling by whisking the coconut yogurt in a bowl using an electric whisk. (Note:the brand you use is important. I recommend COYO) for about 1 minute until smooth and thick.

Stir through the vanilla, lime juice and optional sweetener to taste using a spatula until combined. Place in the fridge to stiffen (about 15 - 30 minutes) whilst the chocolate cups are setting.

Carefully loosen the sides and remove the chocolate cups from the molds.

Add the coconut yogurt into a piping bag and pipe into the chocolate cups.

Sprinkle with lime zest to serve.

Storage: Single layer in an airtight Tupperware in the Fridge for 3 days.