Who doesn’t love the combination of fruit and nut? A little bit chewy, a little bit crunchy, and with a delicious sweet hit, especially when it’s covered in Pana Chocolate! This recipe allows you to create two different bars, depending on how you mould the mix. For a free-form look, just dip the bars in chocolate. If you’d prefer a more polished finish, you can line a chocolate mould and use the mix as a filling.
Makes: 4 bars, depending on size of moulds Combine all the ingredients except the chocolate in a small
Time: 10 minutes preparation, plus setting time bowl and mix them together with your fingers.
Equipment: four 12 × 3 cm (43⁄4 × 11⁄4 in) moulds, Press the mixture evenly into the moulds (the fruit should help bain-marie the nuts and seeds to stick together).
What You’ll Need:
- 15 g (1⁄2 oz) sour cherries, chopped
- 13 almonds, roughly chopped
- 3 tablespoons pepitas (pumpkin seeds)
- 2 dried apricots, finely diced
- 45g (11⁄2 oz) bar of Pana Chocolate Raw Cacao, broken into pieces
What To Do:
- Freeze the mixture for 30 minutes to make it easier to pop out of the mould.
- Melt the chocolate slowly over a bain-marie.
- Remove the bar mixture from the moulds and, using a fork, dip the bars into the melted chocolate.
- Tap the fork against the side of the bowl to remove any excess chocolate. Place the bar on a tray lined with baking paper and refrigerate until the chocolate has set.
Note: For a di erent method of presentation, line the moulds with half the melted chocolate and set in the fridge. Once set, add your seeded nut mix, then pour the remaining chocolate on top and return to the fridge. When the chocolate has set, knock out the bar.
Pana Chocolate, The Recipes by Pana Barnounis (Hardie Grant, £16.99 ) Photography © Armelle Habib