Blend all of the ingredients except for the chocolate in a high-speed blender until completely smooth. Scrape down the sides as you go.
Pour into two silicon mini loaf pans and ensure the surface is flat, then place in the freezer for at least an hour. (Alternatively, spread out across a lined baking tray until approximately 1/2cm thick).
Line a baking tray.
Remove from the loaf pans gently and cut across the width of the blocks into 1/2cm slices.
Dip the slices into the melted chocolate using a fork, allow to drip excess chocolate off then place on the baking tray.
Place into the fridge then serve after 30 minutes.
Honey I'm Home! This zingy cocktail gives us some some serious tropical vibes... created by the talented bartenders at Soul Bar & Bistro and featuring Mount Somers Honey & Lime, this is the perfect drink for a sunny day!