Add the Lucy Bee Creamed Coconut and water to a blender and blitz to make coconut milk.
Place the dark chocolate into a saucepan and add the coconut milk, Lucy Bee Coconut Oil (and Lucy Bee Coconut Sugar if using). Gently heat until it is nearly coming up to the boil. Stir with a wooden spoon to combine together.
Pour the mixture into a shallow, small dish and leave to set in the fridge until completely firm. To speed this up, you can place it in the freezer.
Once firm, dust a clean work surface with Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate. Using a teaspoon, roll the chocolate mixture into small balls (they are really indulgent, so a small one hits the spot!), then roll in the Lucy Bee Cacao Powder and transfer to baking sheets lined with baking paper.
Chill again to firm up. Once solid, transfer to an airtight container and store in the fridge.