Line a 9x13 baking dish with parchment paper; set aside.

For the Bark: In a medium pot, briefly melt the coconut manna, coconut oil, lemon essential oil, lemon zest, lemon juice, 1/4 cup of honey and the vanilla extract over low heat.

Pour the mixture into the prepared baking dish and move into the freezer to set for a few minutes

While the bark is setting, make the poppy seed swirl by combining the 1 tablespoon honey, 1 tablespoon coconut oil, remaining zest and juice of the lemon and poppy seeds over low heat. Remove from heat quickly—we’re just warming to combine.

Pull the bark out of the freezer and pour in 3-4 long lines length-wise the poppyseed swirl. Once poured, take the tip of a knife and make patterns!

Add any extra lemon zest, poppy seeds or flaked sea salt on top to decorate.

Put the bark back in the freezer for at least 2 hours to set.

When ready, on a clean surface pull the bark out of the pan using the parchment paper, flip over and pull the paper off. Use the tip of a knife to create cracks that break the bark into pieces as large or small as preferred!