First prepare the chocolate coconut chunks: Melt the coconut oil and Natvia then stir in the desiccated coconut and spoon into a small lined container (any shape) and smooth out. Melt the dark chocolate and pour over to cover, then sprinkle with coconut chips. Chill in the fridge for 2 hours to set.
Preheat the oven to 180C and grease and line a loaf tin.
) Place the butter beans, milk, eggs and vanilla into a blender and blend until smooth.
Add in the flour, coconut, Natvia and baking powder and blend again until a smooth and slightly thick batter has formed.
Pour half of this into the loaf tin. Remove the chocolate coconut container and pop out, then roughly chop into pieces. Scatter over a generous amount to cover in a single layer.
Spoon over the remaining batter then sprinkle over the remaining coconut chocolate pieces. Add a few more coconut chips over the top then bake for 30-40 minutes (cover halfway with foil) until firmed up and a skewer comes out clean.
Leave to cool in the tin then pop out, drizzle over extra melted dark chocolate, cut into slices and enjoy!