Bring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer.Add the cacao butter to a glass bowl and place over the water to melt making sure none of the water gets into the butter. It is important to remove the bowl from the heat altogether once the butter has melted as overheating will destroy the good properties of the butter.Whisk in the maple syrup, vanilla, and tahini until the mixture is completely smooth and creamy.Pour the mixture into some sweet moulds or alternatively line a tray with some cling film and pour your mixture in.Place the chocolate in the fridge for about 2 hours to set or if you are like me and can’t wait stick it in the freezer for 20 minutes.

To make the milk chocolate see recipe here (just leave out the Goji Berries)