For those times when you need a chocolate fix, Warren Elwin provides
(You can click on ingredients to see more related recipes)
|40 g||Hazelnuts, toasted|
|40 g||Pumpkin seeds|
|40 g||Pistachio nuts|
|1 tbsp||Sesame seeds, toasted|
|2 tbsp||Coffee beans, optional|
|50 g||Dates, chopped|
|250 g||Chocolate, (125g of dark and 125g of milk)|
|1 pinch||Sea salt|
|1||Orange, for zest|
- Roughly crush nuts, seeds and coffee beans in a mortar and pestle. Place in a bowl with dates and the lemon zest.
- Melt chocolates in a bowl over boiling water, then fold in cinnamon and nutmeg.
- Add the nut mixture and spread across a large piece of baking paper to form a slab. Sprinkle with a little sea salt and grated orange zest and chill until hard. Break into small pieces to serve.