Put a bowl or measuring bowl that will hold all of this in the fridge
Melt the coconut oil, cacao, and honey together on low JUST until it liquifies.
Whisk well and add in the essential oils if using.
Pour the chocolate into the chilled bowl in fridge and stir every 3-5 minutes until the mixture is thick. You need them to start solidifying so they suspend the honey instead of it sinking to the bottom. A thin batter is the texture that works best.
While that's cooling, prep your pan. Using parchment, butcher wrap, wax paper, saran wrap or tinfoil line your pan.
Three pan choices: Not adding bits and want a thick bar/adding small amount of bits= 9"x5" loaf pan. Medium-large amount of bits= 9"x9" pan.
When chocolate is ready, pour it into the pan. Freeze until solid. Take it out and cut it up, then put into a container and store in the freezer .
Sprinkle your 'bits' into the pan, judge it by how much you want per bite. I'm not a 'fruit and nut' chocolate bar person until this recipe. I LOVE lots of dried fruit and nuts!