CHOCOLATE TRUFFLE SLICE

My daughter Jenna made this chocolatey fruit and nut concoction a few weeks ago and I can't tell you how deliciously moreish it was!! 

So I obviously had to make a batch myself!

We chocolate lovers can delight in the knowledge that good quality high cocoa solids chocolate is incredibly good for us! It contains antioxidants with heart protective qualities, phenylethylamine, an amphetamine like compound which acts as a natural mood enhancer along with magnesium, calcium, zinc, iron and B vitamins. 
​
All of that considered, dark chocolate just doesn't have the same creamy mouthfeel as milk chocolate, even though most of us are aware that milk chocolate doesn't have any of the benefits of dark chocolate and has lots of refined sugar!
​
So this recipe, adapted from The New Vegan by Aine Carlin, one of my favourite vegan authors actually manages to combine all the health benefits of dark chocolate with a lovely texture and creamy mouthfeel, due to one of my favourite ingredients....tahini!

Tahini is made from sesame seeds, its packed with calcium and magnesium and its alkaline so easy for the body to absorb. It's so versatile and can be used in both sweet and savoury dishes.
We literally use it every day!!
​
The other healthy ingredients in this delightful sweet are hazelnuts, goji berries and apricots, coconut oil and a good pinch of Himalyan sea salt.

With thoughts turning to Christmas, this could be made quite festive with the addition of cranberries and a teaspoon of mixed spice or cinnamon and maybe some orange zest! It really is good enough to give as a gift.

I will most definitely be making this again before Christmas.

It is perfect with an after dinner coffee or in fact any time you happen to pass the fridge!
It will keep happily for a fortnight in aforementioned fridge but not in our house! It's literally gone in a few days max!!

So here is the recipe.....

CHOCOLATE TRUFFLE SLICE

Ingredients
100g bar of dark chocolate
2 tablespoons tahini
1 tablespoon coconut oil
1 tablespoon maple syrup or brown rice syrup
large pinch of himalyan sea salt
30 g hazelnuts, lightly toasted and chopped
30g apricots, raisins or cranberries
1 tablespoon goji berries(optional)
cocoa powder for dusting

Method

1. Break the chocolate into squares and put in a small saucepan with the coconut oil. Let the chocolate melt slowly over a low heat, stirring to prevent sticking.
2. Add the tahini, maple syrup and salt. Mix together.
3. Lightly toast the hazelnuts in a moderate oven for 10 minutes or so.
4. Cool and remove the skins by rubbing them, they should come off easily, then chop them roughly.
5. Add the hazelnuts and dried fruit to the melted chocolate and fold in to disperse evenly.
6. Line a medium loaf tin with baking parchment and pour in the chocolate mixture.
7. Refrigerate for at least a few hours to firm up or ideally overnight. At a push you can put it in the freezer for an hour!
8. Lift the chocolate out of the tin and cut it into sticks, slices or squares.
9. Dust with cocoa powder 
10. Enjoy!