- 300g min 70% dark chocolate
- 35g grated cannablocz
- 150g assorted seeds, nuts or dried fruit (or a mix of all three)
- generous sprinkle of maldon sea salt
Line a 30cm x 20cm baking tray with parchment paper. Chop the chocolate and put it into a heat proof bowl with the grated cannablocz. Melt the chocolate in the bowl over a pan of simmering water, stirring gently. Once melted, remove from the heat and pour into the tray. Allow it to cool a little before sprinkling the nuts/sseds/fruit mixture over the top. Allow to cool for another few minutes at room temperature before scattering the sea salt over the top also. The transfer to the fridge to set. Once set, break into random pieces and keep in an airtight container for up to a week.
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Photo: copyright cannabeenz chocolate and Brigand publishing.