Line standard size muffin cups with parchment muffin papers or use silicon muffin cups.

Set a metal or ceramic bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn't touch the water.

Combine cocoa butter, coconut oil and unsweetened chocolate in bowl and stir until melted and smooth.

Stir in sweetener, cocoa powder and vanilla until smooth.

Spoon about half of the chocolate coating over the bottom and halfway up the sides of the parchment paper cups. Place in refrigerator to set while making the filling.

In a medium saucepan over medium heat, combine coconut milk, sweetener and coconut sugar, if using (*if using all Swerve, your end result will be lighter in colour). Bring to a boil.

Reduce heat to medium-low and simmer about 15 to 18 minutes, stirring frequently, until considerably reduced and thickened.

Stir in vanilla extract and salt, and then sprinkle with xanthan gum and whisk vigorously to combine. Stir in shredded coconut and let cool 15 to 20 minutes.

Divide filling evenly among chocolate cups, then top with remaining chocolate to cover. Refrigerate until set, about 15 minutes.