Dairy free Chocolate Bark

175g Forage and Gold Kamahi honey
250ml coconut oil (melted)
125g nut butter (eg almond or peanut butter)
55g cocoa powder

1/ Line a slice tray with baking paper
2/ Melt the honey, coconut oil and nut butter in a saucepan over a low heat. 3/ Add a pinch of sea salt, and the cocoa. whisk until smooth.
4/ Pour into tin and leave to cool for 10 minutes, sprinkle with edible flowers such as calendula, nuts, coconut or freeze dried fruit.
5/ Place in the freezer to set for 2 hours. Remove and snap into shards. Keep in the freezer or fridge and serve with hot coffee.

Topping: Edible flowers, freeze dried raspberries, flakey almonds, coconut chips (all optional)

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