These chocolates are especially good for kids as they have a more milky smooth texture, but they are not hard setting. The recipe is from Virpi Mikkonen. You need to keep these in the freezer, they are sticky and soft - and very moreish.

1/2 c cashews or macadamias or mix of, soaked a few hours then drained
1/2 c grated cacao butter
1/3 c coconut oil
1/3 c cacao powder
1/3 c rice syrup, honey or coconut syrup
1 tsp vanilla extract
pinch sea salt

Melt the cacao butter and coconut oil in a bowl set over a saucepan with a little bit of boiling water. Once melted take off the heat and mix in cacao powder, sweetener, vanilla and salt. Pour into a blender or food processor with the nuts and blitz until smooth and well combined.
Pour into your moulds or a baking tin lined with plastic wrap or foil. Freeze until firm. The chocolates will not go completely hard due to the coconut oil.
Keep in the freezer.