In a food processor, add biscuits, butter, cacao powder and blitz to make a crumb, then add almonds, blitz again but keeping it chunky. Dont make a fine powder.

In a mini rubber muffin tray, put a layer of the mixture on the bottom. Place in fridge to set.

Place DIY chocolate in a bowl and pop in microwave and melt. Place back in fridge until just set, with a knife spread a thin layer of chocolate around each section of the muffin tray. Place in freezer until completely frozen.

In a saucepan over medium heat. Add the marshmallows and cook until mostly melted. Add the cream. As soon as its all melted and well combined, remove from heat. Do not boil.

Allow marshmallow mixture to cool. Remove muffin tray from freezer. Pour marshmallow into the tray. Place in fridge to set.

Melt about 1/4 cup of the DIY chocolate in the microwave. Mix in some desiccated coconut. Put in a piping bag. Remove tray from fridge and pipe on the chocolate coconut mixture. Serve immediately.

Note: keep in fridge while not serving.