Crack nuts. Finely chop the nut kernels. Toast in a coated pan without fat. Add honey and liqueur. Mix everything together and let cool down.

Melt the white chocolate with coconut oil over a hot water bath. Pour liquid chocolate into the center of the flowers. Refrigerate.

Cranberries - Melt chocolate with coconut oil over a hot water bath. Pour a teaspoon into each flower. Chill briefly. Spread the walnuts on the chocolate. Refrigerate.

Melt the dark chocolate with coconut oil over a hot water bath. Fill the forms with it. Put in the freezer for 20 minutes.

Remove from the freezer and gently push out of the molds. Chill until ready to eat.