This recipe has been supplied by Cosset Cafe who has developed quite the following for its vegan fare. This sweet treat, from owner Kellie Gray, makes the most of the left over Christmas cake ingredients and chocolate.
Ingredients
| 125 g | Almonds (Main) |
| 125 g | Pistachios |
| 60 g | Dried cranberries |
| 60 g | Dried pineapple |
| 60 g | Dried apricots, chopped |
| 60 g | Raisins |
| 60 g | Mixed peel (Main) |
| ¾ cup | Spelt flour |
| ¼ cup | Drinking chocolate, fairtrade and organic (Main) |
| 1 tsp | Cinnamon |
| ½ cup | Organic natural sugar, fairtrade |
| ½ cup | Golden syrup |
| 50 g | Dark chocolate, fairtrade (Main) |
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Directions
- Add to a mixing bowl: Roughly chopped nuts, the fruit, drinking chocolate and cinnamon.
- Melt the dark chocolate in a double boiler.
- Boil the golden syrup and sugar together with a small amount of water until it starts to caramelise.
- Add syrup mixture and chocolate to the fruit and flour mixture, mix, pat into a 20cm lined round tin. Bake at 160C for 35 minutes. Cool completely before slicing.
