This is one of my favourite things to eat. In moderation of course. I haven’t shared a recipe for years and my gooseberry fool post is always popular, so I think it time to do another recipe. The one is an adaptation of various recipes for fruit and nut tiffins (which is different use of the word from the original), altered to my own taste. It’s fairly flexible so you could make changes to it as well. I also did half the original size of some of the recipes.
If you’re wondering what to make for a little something sweet for the weekend, this is it. With the dried fruit and nuts in it it’s mostly good for you.
- 3 oz nuts (walnuts and cashews work well, but any will do)
- 5 oz dried fruit (dates, prunes, sultanas etc, option to put some dried cherries in as well)
- 1-2 tbsp cocoa or raw cacao powder
- 1/2 tsp vanilla essence
- pinch salt
- 2 tbsp cacao nibs [optional]
- 1oz solid coconut fat
- 3 tbsp cocoa or raw cacao powder
- 1+Sta tbsp maple or agave syrup
- Pinch salt
- ¼ tsp vanilla essence
- Start by making the base. If you have thought ahead you can soak the nuts and dried fruit in a little water for 30mins. This makes them easier to whizz. Drain them before whizzing.
- Whiz the nuts and dried fruit in a food processor.
- Add the cocoa powder and flavourings and keep pulsing in the food processor until it is a good consistency, with some crunchy bits. It needs to look almost like a thick paste, but still a bit chunky.
- Place in a square (or round) tin, and freeze for 10mins whilst you make the topping. I currently make it in my loaf tin.
- For the topping, melt the coconut fat gently in a small pan over a low heat.
- Add the cocoa powder and all the flavourings and stir gently.
- Remove from heat and keep stirring for a few more minutes.
- Take the base out of the freezer and spread the chocolate topping over the base.
- Chill it in the fridge for about 20mins.
- Cut into 1” squares with a slightly warmed sharp knife. Makes about 12 squares.
- Put the squares in a tub and keep in a fridge or the freezer.