"What you have made, Syed, is what's called an ice cream coating. It's something that people dip ice cream into to cover it, and when they eat it allows a chocolaty flavor, but because the oils are soft, it doesn't become brittle…"
I have to agree with everything Ben says.
The likeliest contributors to your problem are:
a) You are not tempering itb) The addition of coconut oil
Coconut oil is liquid above about 25C and this seriously interferes with crystal formation.…"
I don't have any experience with making chocolate from cocoa powder, but my guess is that the other oils you're using don't crystalize like cocoa butter. Try making it with just cocoa powder, cocoa butter and sugar. If…"