1. Line a small baking tray or a flat plate with parchment paper. Pour the raw white chocolate blended mixture onto the parchment paper and use a spoon to spread it out flat to about ¼ inch thickness. Allow to cool slighty.

2. Now pour over the dark chocolate in small lines and them get a fork or cake tester skewer and marble the two colours together. Finally, sprinkle your freeze dried raspberries and raw cacao nibs and happy hippy flower salt.

3, Place the tray in the freezer and allow it to set for about an hour. Remove from freezer, roughly chop it with a knife and enjoy! Store any leftovers in the freezer for optimal freshness.