Melt the chocolate
Pour into your moulds and move around until the mould is covered. Place in the fridge and repeat the process after ten minutes to make sure the chocolate is thick and will hold its shape when set.
Warm the oat milk with the caster sugar and vanilla. Stir until sugar is melted.
Add the icing sugar, bit by bit. You want it to be nice and thick and creamy.
Add the coconut oil and mix well.
Take some of the mixture into a small jug and add the yellow colouring. Mix well.
Take your moulds and fill them with white and then yellow. Place in the fridge to set for 2 hours. If too runny, freeze before handling.
“Glue” around the edges with chocolate and push the two sides together
