Prepare a loaf tin by lining the bottom and sides with a sheet of baking paper.

Place the coconut oil into a medium-sized saucepan and gently melt over low heat.

Sift together the icing sugar, cocoa powder and milk powder, add to the melted warm coconut oil and then add the vanilla extract.  Whisk until completely dissolved and the mixture is smooth and glossy.

Pour into the prepared loaf tin and place in the fridge until the chocolate is completely set.

Chop into rustic shards and serve with coffee at the end of a meal.

Note: coconut oil becomes liquid at room temperature so this choc must be kept in the fridge.