Gives at least 24 pieces.

1 cup of cocoa butter.
1 cup of coconut oil.
¼ -1/2 cup of honey (have a little taste and see how bitter or sweet you like it, adjust amount accordingly).
1 tbsp of black strap molasses (optional) try the flavor of your mix before adding as molasses is an acquired taste!
1 1/2 cups cocoa powder.
Pinch of Himalayan salt crystals Crushed organic nuts (optional)  

Method
Combine butter, oil, honey and molasses in blender until smooth.

Gradually add cocoa powder until you have a smooth thick coating consistency.

If adding nuts fold them in.

Transfer to glass dish and set in fridge minimum of 1 hr.  

Variations
Add coconut flour or almond or hazelnut meal for a thicker consistency that can then be rolled into chocolate balls.

Roll balls in desiccated coconut. Grown ups can add a dash (or two) of their favorite liqueur.   

Did anyone say rum & raisin?

Dried organic Goji berries or blueberries or dates mixed through make for little bursts of sweetness.

For a mocha twist add some crushed coffee beans or slowly drizzle in a shot of espresso while blending.

Substitute all or part of the raw cocoa with carob powder for a caffeine free treat.

P.S For best results you’ll need to store your chocolate in the fridge.