Place the cacao butter in a heatproof bowl and place over a pan of gently simmering water. Allow to melt really slowly before stirring in the rest of the ingredients, making sure there are no pockets of cacao powder remaining.
Lightly grease the moulds with coconut oil and pour in the chocolate mixture. Place eggs in the fridge for at least 4 hours to harden.
Decorate with toppings of your choice.
This salad is perfect as a main or as...