Edible flowers – I got mine from the David Jones Food Hall.
INSTRUCTIONS:
Thoroughly mix the cacao butter, cacao powder, maple syrup and vanilla essence.
Mix through the shredded coconut.
Pour onto a lined baking tray – I didn’t have one of these so I used two large lunch boxes. You can have the finished chocolate as thin or as thick as you like – up to you.
Sprinkle over the toppings.
Set in the freezer for an hour or so.
Take chocolate out of the container – either break with your hands or with a nice.
Sprinkle over the flowers.
Store sans flowers in an air tight container in the fridge for up to two weeks or six in the freezer.
Serve in bed with a nice cup of tea – happy birthday to all the lovely mothers out there xx.
Recipe by The Unimpossibles at http://www.theunimpossibles.com/who-runs-the-world-mums-healthy-coconut-chocolate-bark/