Chop chocolate into small pieces and add to a stainless steel or other heat-proof bowl. To the same bowl add coconut oil and date syrup. Place the bowl over a pot of simmering water and stir until just melted.
Remove the bowl from the heat and add hemp seedbutter, salt, crushed pink peppercorns and lemon zest. Stir to distribute and incorporate.
Pour the chocolate mixture into silicone praline moulds, tap on the counter to release any air bubbles and pop in the fridge to set for at least 3 hours. Sprinkle with your desired garnish and share with your loved one(s).
this recipe can be made in a small square baking pan lined with parchment paper, so pouring all the chocolate mixture into it, allowing the slab tosetand slicing it with a knife warmed up under hot water.