1. Spray and line a brownie tray or lamington tin.

2. Spread out the chocolate evenly in a large stainless steel bowl and place bowl over a medium saucepan with a few centimetres of barely simmering water in it. When about two-thirds of the chocolate has melted, stir through once. Add the coconut oil and stir a couple more times to ensure that all the chocolate melts – don't mix too much, get water in the mix or overheat, as the chocolate will become grainy. Take the bowl off the pan.

3. Combine the remaining ingredients in a large bowl, reserving a few cherries and some shaved coconut for garnish. Pour in the melted chocolate and fold through. Stand for two minutes.

4. Pour the mix into the prepared tray, making sure that the mix remains evenly combined as you do. Decorate with the reserved  cherries and coconut. Allow to set at room temperature for a couple of hours you could speed this up by popping it in the fridge for 30 minutes, but don't leave it any longer.

5. Lift out of the tin and slice into pieces. This will keep for a couple of weeks in an airtight container somewhere cool.

TIPS

1. Instead of using one large tray you could fill rings on baking paper or use a muffin tray.

2. Stir the mix as you fill your tray to make sure it remains evenly combined, especially if you're using a muffin tray or other individual moulds. Otherwise you may get a variable mix, with some too dry and some not setting properly.

3. Pistachios and freeze-dried berries would also be delicious inclusions.