I love playing around with chocolatey treats that don’t contain any sugar or are loaded with ‘healthy’ sugar alternatives. For this one the sweetness simply comes from dates.
Keep them in the freezer and they will last for ages – if you can resist them for that long!
Ingredients: makes 12
200g medjool dates, pitted
30g walnut pieces
30g pecan halves
20g shelled pistachio
20g desiccated coconut
1 tbsp. chia seeds
3 tbsp. cocoa powder
1 tbsp melted coconut oil
1 tbsp. water
35g unsweetened cranberries
20g chopped hazelnut
1 tsp vanilla extract
50g 85% dark chocolate
Put the dates into a food processor and give them a quick blitz until they start to break down. Add the walnuts, pecans and pistachios and then re blitz until all are chunky but not too small.
Next add in the desiccated coconut, chia seeds, cocoa powder, coconut oil, vanilla extract and warm water. Process again until the mixture is starting to clump together.
Next add the cranberries and hazelnuts and give them a quick blitz just to combine them into the mixture.
Line a baking tin or casserole dish with baking parchment and tip the mixture in. Spread it out evenly and press down firmly or it will all fall apart.
Next melt the dark chocolate for the topping. Either microwave for 90 seconds stirring every 30 seconds or place in a glass bowl over boiling water. Once melted then spread across the top of the nutty mixture.
Finally place in the freezer for an hour and then remove and cut into slices. Place into a Tupperware and store in the freezer until ready to eat.