This raw chocolate panforte is a twist on the Italian Christmas cake, which is sweet, chewy and packed full of dried fruits and nuts.
Makes: Serves 8 large, 16 small slices
½ cup blanched hazelnuts
½ cup pistachios
125g dried figs
125g medjool dates, de-stoned
¼ cup CHOC Chick Blissful Blends Cacao Cinnamon + 2 tbsp
¾ cup CHOC Chick Raw Cacao Butter beans, melted (78 beans)
¼ cup maple syrup
Zest of 1 orange
2 tbsp orange juice
1 tsp ground ginger
¼ tsp cardamon
Roughly chop the hazelnuts and pistachios in half and place into a mixing bowl. Chop the figs and dates into quarters and add in with the nuts.
Stir in the rest of the ingredients, and once combined press the mixture into the bottom of a lined 24cm springform pan, making sure it's evenly spread.
Place in the fridge overnight to set, or cover and put in the freezer for quicker results.
Serve with a dusting of powdered sugar and fresh red currants for decoration.
The panforte can be stored in the fridge for up to 1 week, or store in the freezer for up to 1 month.
Vegan | Gluten-free | Dairy-free | Refined-sugar free