In a double boiler melt the chocolate, coconut oil and butter over a low heat.

Once melted & liquid, toss in the Himalayan salt and stir.

Toast your macadamia nuts and coconut flakes in a little coconut oil.

Line a small baking sheet with bakers paper

Pour the chocolate onto the sheet and spread it out till it's about 1cm thick.

Toss the macadamia nuts and coconut flakes onto the chocolate, making sure as much of it as possible sticks to the chocolate.

Either refrigerate and wait for it to set, or if you're impatient like me, pop it into the freezer. It sets pretty quickly this way and will be ready to eat within an hour.

Once set, break into pieces and serve.

Store in your fridge or freezer as you'll see the chocolate melts quite quickly.