for the chocolate layer:
100g dark chocolate
1 tsp coconut oil

for the toppings:
10g pistachios, chopped
1⁄4 tsp ground cinnamon
1⁄4 tsp ground cardamom
2 tsps honey or maple syrup
1⁄2 tsp orange zest, finely grated
1⁄2 tsp unwaxed lemon zest, finely grated

Line a medium-sized loaf tin with baking paper.
Break up the dark chocolate and place in a small saucepan.

Pour several inches of boiling water into a large roasting tin and place over a medium flame. Place the saucepan into the water and allow the water to simmer gently.

Stir the chocolate occasionally, until melted. Add the coconut oil and stir until melted.

Pour the chocolate into the loaf tin and tilt the tin so that the chocolate covers the base of the tin.

Sprinkle the cinnamon and cardamom over the chocolate. Add the honey and remaining toppings.
Freeze for 1 hour.
Cut or break into 6 pieces and serve.

Store any leftovers in an airtight container and freeze for up to 2 weeks.