In a large bowl beat the egg whites until you grt firm peaks. While in a small pot or in the microwave heat the honey, without it coming to boil.

Pour the hot honey and vanilla over the egg whites and continue beating at high speed until the meringue has cooled completely.

In another bowl melt the chocolate and coconut oil in a water bath. Once the meringue is ready, pass the chocolate to the bowl with the meringue and mix with a spatula with enveloping movements, the fewer movements you need the better, until it is completely integrated.

Put in 4 jars or small glasses and let cool, decorate with coconut cream and chopped dark chocolate