Melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate if desired.

Add about a teaspoon (4 to 5 gm) of melted chocolate to each egg mold (amount will vary depending upon size of your mold) -- make sure the entire surface is covered, focusing especially on the sides, reaching the rim of the mold all around. Refrigerate for 10 minutes to allow it to set. Repeat and return to fridge to set.

Once the chocolate hardens, add 1 tablespoon fluff (12 gm) to the mold and top with 1/4 of the graham cracker, breaking it up if necessary to keep it in the surface of the candy mold.

Top with another teaspoon or two of chocolate to seal the filling in. Make sure to go over the area of the mold so that there are no gaps. You can break or cut off the excess bits once it hardens. Place back in fridge to set. After 30 minutes, pop it out of the mold.