Christmas is my season. I look forward to this time of year, all year long and from September I am already planning what I am going to make for my Christmas baking. I usually plan more than I can possibly make, and then I usually add in a few unplanned, last minute items just beforehand. This happens to be one of those things.
I was preparing my usual plethora of Christmas items, when I become acutely aware of how much sweet stuff I had made. Clearly a lot has changed over the last year for me to see this as an issue. I was feeling a little worried and for the first time in years, I dropped the idea of making my beloved Panforte, in place for this ‘raw’ chocolate slice. Okay, I know Chocolate itself is not considered raw. But this is not baked or filled with lots of sugar and depending on the brand of dark chocolate and chocolate-nut spread, you can really control what is going on with it. So for that, I am happier. (And I will be rescheduling my panforte, to closer to Christmas!)
The other benefit of this recipe, is it can be gluten-free, dairy-free and vegan – which if you have friends who fit into these categories, it can be most helpful! Christmas entertaining with so many people coming together can be a challenge at times.
Makes one 23cm round cake
- 380g Dried Figs
- 100g Goji Berries
- 125g Pistachio Nuts
- 125g Hazelnuts, toasted and skins removed
- 200g Gluten-free Biscuits, such as digestive or malted milk (they don’t have to be gluten-free either)
- 400g Dark Chocolate, 70% or more
250g Coconut Oil
- 200g Chocolate-Nut Butter (I like Biona Coconut Chocolate spread)
- 2 Tbsp Raw Cacao Powder
Line the tin with parchment and set aside.
Into a large bowl, measure out the nuts and fruit. Then break the biscuits up into the bowl and toss the ingredients to mix.
Prepare a double boil to melt the chocolate. You will need a large enough bowl to hold the chocolate and the coconut oil (without the bowl touching the water), as well as to stir it without spilling over. Melt the chocolate and the coconut oil over the simmering water, stirring it occasionally to aide the process and to mix them through. Once this has melted, stir through the chocolate-nut butter and then pour the chocolate mixture over the nuts, fruit and biscuit pieces. Stir through and then tip this into the prepared tin and level out.
Leave to cool in the fridge for a few hours, until set. Turn out onto a surface and dust with the raw cacao. Cut thin into thin slices or wedges to serve.
Store in the fridge, wrapped well for up to a week, or in the freezer if needed for longer.