Melt creamed coconut and coconut oil in a glass bowl over boiled water. Remove from heat adding lavender, honey and salt. Swirl through maqui powder. Pour spoonfuls into moulds and chill 10 minutes to set. In a clean bowl melt cacao butter and coconut oil over boiling water. Remove from heat and mix in honey, vanilla, mesquite and cocoa. When smooth, pour over lavender layer. Set another 10 minutes. Scream your heart out Top Deck!

Notes: for a superfine white chocolate mouth feel, use quality creamed coconut when making these. When creating raw chocolate with creamed coconut, be careful not to over-mix, as the oil will begin to separate from the coconut mass instead of combining beautifully. Also, check that your Mesquite powder is ultra-fine, with no gritty particles. If not simply sift it through a fine sieve as you add it into the bowl.