Ingredients

500g of cacao butter
215g True Cacao Powder
5 Tbsp True Extra Virgin Organic Coconut Oil
110g of coconut sugar
¾ tsp of sea salt flakes
4 tsp of vanilla bean paste
5 handfuls of raw walnuts
60g of goji berries
5 handfuls of pumpkin seeds
4 Tbsp of hemp seeds
½ cup of coconut flakes
4 handfuls of puffed millet

Method

1. Combine cacao butter and coconut oil in a bowl. Place this on a pot of hot water on the stove on low heat, making sure the bottom of the bowl doesn’t touch the water in the pot and melt the butter and oil completely by regular stirring

2. Once melted, add the cacao powder, coconut sugar, salt, and vanilla essence and stir until well melted. Take off the heat and set aside

3. Grab a medium-sized baking tray (30 x 40cm) and line with baking paper. Pour the chocolate on the baking tray and make sure to spread it out evenly. Using a spoon, make sure to stir the chocolate well, as to bring the coconut sugar that is likely at the bottom back to the top again

4. Add walnuts and make sure they are well submerged

5. Pop in the freezer. Now put your timer on for every 5 minutes, because you are going to do some key chocolate stirring. Every 5 minutes, grab a spoon and like before, bring the bottom chocolate to the top, swirling and twirling the chocolate - keep repeating this until the chocolate is semi-hard. At this stage, where the chocolate is still soft- add the rest of the toppings: goji berries, puffed millet, hemp seeds, coconut flakes, and pumpkin seeds. Pop it back into the freezer for about 1-1.5 hours until well set

6. Take it out from the freezer, and using a sharp knife, cut the chocolate into random, rustic shards. Store these pieces in the freezer and will last about 3-4 months in the freezer