1 cup of extra virgin coconut oil
1/2 cup honey, maple or rice malt syrup
1/2 cup nut butter (I used almond, but peanut or cashew would work well also)
1/2 cup cocoa or cacao powder
a pinch of sea salt
In a small saucepan on very low heat, melt the honey, coconut oil and nut butter together. Allow to cool completely, as if it is warm, the chocolate will split. Stir in the cocoa and a pinch of salt if using. Whisk until smooth. Pour carefully in to a small slice tin lined with baking paper. You could also use a small plastic container or kids shoe box lid. Place in the freezer for 1-2 hours to set.
Remove from the freezer and transfer to flat surface. Carefully peel off the baking paper, then using your hands, break in to pieces.
Makes around 15 large pieces, you can easily half the recipe to make a smaller quantity.
Best kept in the fridge, or the freezer.