A healthier version of an all-time favourite! A delicious combination of crunchy honeycomb and smooth chocolate...totally decadent!
Line a loaf tin with baking paper.
Place the honey and rapadura sugar in a saucepan and stir over a low heat until the sugar dissolves. Then bring the mixture to a boil and let boil for approximately two minutes.
Remove from the heat and add the vanilla and bicarb soda immediately and whisk for approximately 30 seconds. Pour the mixture into the lined tin and set aside. Once the mixture has cooled, place in the refrigerator for 1-2 hours.
Add the coconut oil and cacao buttons into a saucepan over a low gentle heat. Stir constantly until the cacao buttons have completely melted and then stir in the coconut cream. Set aside to cool completely.
Remove the honeycomb from the fridge and break into small pieces and place in a mixing bowl. Stir in the cooled chocolate and pour the mixture back into the lined tin. Place in the refrigerator to set.
Once set, remove from the fridge and cut into small pieces.
Ingredients
Directions
Line a loaf tin with baking paper.
Place the honey and rapadura sugar in a saucepan and stir over a low heat until the sugar dissolves. Then bring the mixture to a boil and let boil for approximately two minutes.
Remove from the heat and add the vanilla and bicarb soda immediately and whisk for approximately 30 seconds. Pour the mixture into the lined tin and set aside. Once the mixture has cooled, place in the refrigerator for 1-2 hours.
Add the coconut oil and cacao buttons into a saucepan over a low gentle heat. Stir constantly until the cacao buttons have completely melted and then stir in the coconut cream. Set aside to cool completely.
Remove the honeycomb from the fridge and break into small pieces and place in a mixing bowl. Stir in the cooled chocolate and pour the mixture back into the lined tin. Place in the refrigerator to set.
Once set, remove from the fridge and cut into small pieces.
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