200 g almonds 3 tbsp runny honey or agave syrup 2 tbsp melted coconut
oil the seeds from 1 vanilla pod, or 1
tsp good vanilla extract salt 150 g unsweetened desiccated coconut 200 g dark chocolate (70 per
cent)
70 per
cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2
tsp baking soda 1/2
tsp fine sea salt 1 1/2
tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6 tbsp coconut
oil 1 1/2
tsp apple cider vinegar or white wine vinegar 1 tbsp edible rose petals 1 tbsp chopped pistachios 1 x 8 - inch round springform cake pan