Spray the mold with a light spray of cooking oil. Set aside.
Place ¼ cup coconut oil in a medium bowl, and add chocolate chips. Stir chocolate into melted oil until it starts to melt. Microwave 20 seconds, and stir again until melted. If the chocolate doesn’t melt completely, microwave again for 10-20 seconds, being careful not to burn the chocolate, or it’ll seize (harden). Once chocolate is completely melted, distribute evenly into the bottom of the molds or into a 9x5-inch loaf pan.
Place chocolate coated molds or pan into the freezer for 30 minutes.
Meanwhile, in a small saucepan combine coconut, chocolate coconut water, coconut oil, maple syrup, and salt. Cook, stirring, over low heat, about 5 minutes, or until the shredded coconut has softened and absorbed some of the oil. Remove from heat, and add stir in the vanilla. Spoon the mixture into the molds or into the 9x5-inch loaf pan. Firmly pack the mixture down, and freeze or refrigerate for at least an hour.
If the coconut bites stick in the pan, place the pan in a shallow dish of hot water for a minute, and it will loosen, and come out.
a note on the calories: I made 6 stars, plus the extra that didn't fit in the mold, so I figure you could make 8 stars. I left the servings at 8 for the calculations on the calorie count. If you made this in a 9x5 pan and cut it into 21 squares (which is easy to do), the squares would have about 166 calories each.