This recipe is inspired by the amazing Melbourne-based Jade, from Panaceas Pantry, who also took this mouth-watering photo.

Ingredients:

100g dark chocolate (at least 80%)
100g Soma Cacao (this recipe works best with Karkar Island or our Far North Queensland cacao).
1 Tbsp coconut oil
1 small handful marshmallows
1small handful gummies
1/2 small pack freeze dried strawberries
1/8 cup toasted hazelnuts
1/2 waffle cone, broken into small pieces.
.

Method:
1. Add the cacao and dark chocolate to a heatproof bowl with coconut oil. Set over a pot of simmering water, and melt slowly, stirring occasionally.

2. Meanwhile, line a small baking tin and set aide. Add all the filling ingredients and mix well.

3. Once chocolate/cacao/coconut oil mixture has completely melted, pour into this bowl, stir, and then immediately pour into prepared tin. Use a rubber spatula to scrap in all the chocolate, so you don’t waste any.

4. Set in the fridge, then cut into preferred serving sizes and store in an airtight container