Gently combine cacao powder and melted coconut oil in a mixing bowl over warm water
Add cacao butter, honey and salt
Continue to combine together until smooth and glossy
Keep chocolate bowl over warm water
Line a tin or container with baking paper
Pour chocolate mixture in
Top with remaining ingredients
Freeze for 2 hours
Cut and serve
Notes
As this is raw chocolate, it needs to be stored in the fridge or freezer. Have it on hand for those moments when only chocolate will do or serve to guests and impress!
Substitute maple syrup for honey to make the recipe vegan.
Add in whatever fruit or toppings you prefer to make this chocolate your own!
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/12/20/raspberry-coconut-chocolate-alongside-2016-blog-musings/