Puree steamed beet with coconut oil and 1/4 cup (60mL) coconut milk in a food processor or blender until very smooth. Set dark chocolate in the top part of a double boiler, or glass bowl set over a pot with 1 inch simmering water, over low heat. Add remaining 3/4 cup (180mL) coconut milk and vanilla and allow to gently melt. Stir in beet puree. Set aside.