Pulse the pecans and slivered almonds in a food processor until the texture resembles fine crumbs with a few small pieces mixed throughout.

Melt half the butter in the microwave for about 20-30 seconds and mix together in a bowl with the nuts and cinnamon.

The crust should come together when pressed. Divide this mix into portions that equal serving sizes and press firmly into the base of a mini muffin tin. Find something solid to press down on the crusts. If you have a shot glass at home it should be about the perfect size. Otherwise, the back of a spoon will do.

Place the tray in the freezer for the base to set.

Combine the cream and coconut cream together in a bowl. You want to make sure the coconut cream is thick and mixed well so you don't just get the liquid. Beat with a hand mixer for about 5 minutes or until the cream is as whipped as possible — it will be a bit runnier than normal whipped cream due to the coconut cream.

Take the other half of the butter and the chocolate bits and microwave in intervals of 20 seconds until melted. It should take between 40 seconds and two minutes total. Even if the chocolate doesn’t look melted, stir it and the residual heat will finish melting the chocolate. You don’t want the chocolate to burn or go into the cream while boiling hot.

Mix together the whipped cream and the melted chocolate. The chocolate will sink to the bottom so give it a good stir. It will look like a silky chocolate mousse. I find it easier to work with if I place the cream in the freezer for a while. This allows the cream to thicken before filling the muffin tins, but this step isn’t necessary.

Bring your chilled mix out of the freezer and fill the muffin tins.

Zest over the top with lemon and sprinkle the coconut on.

Place in the freezer to set for at least an hour or two before removing the fat bombs from the tray. You can now store in the fridge or freezer and enjoy!