You can use chocolate moulds, but it's not absolutely necessary. An ice cube tray or silicone min muffin tray work just as well.
Gently warm the coconut oil/butter and rice malt syrup in a small saucepan over a low heat, or in a small bowl in the microwave.
Stir until they are well mixed; this should only take a minute or two.
Remove from the heat and stir in the cacao powder so that all of the ingredients are well combined.
Pour the mixture into the tray or moulds until they're almost full. Sprinkle in your choice of toppings and put into the freezer for 3 or 4 hours.
These chocolates are best stored in the freezer.I started out using coconut oil, but I've since graduated to half coconut oil and half coconut butter as it gives a creamier taste and texture to the chocolate!