Drain your can of chickpeas, and set them aside for another recipe, capturing the aquafaba in a large bowl.
Using a hand mixer, beat until you achieve a foamy consistency with your chickpea water, and then add in the cream of tartar. Keep mixing until you achieve stiff peaks, for approximately 8 minutes.
Now, while still mixing, slowly sift in the sugar a bit in the time, until it is dispersed throughout the mix.
Meanwhile, combine the cocoa powder with the coconut oil to achieve a chocolate sauce. Using a spatula, gently fold in the chocolate (do not over mix here), until it is completely mixed with the meringue. Transfer to jars and refrigerate overnight.