Ingredients
- 3/4 cup dried raisins and cranberries
- 1/2 cup oven-roasted almonds/ Brazil nuts crushed into smaller pieces
- 1/3 cup glazed ginger
- 1/4 cup goji berries plus 2tbs extra goji berries
- 3 ⁄4 cup coconut flakes, toasted
- 1/2 cup Pistachios, toasted
- 500g dark chocolate (85% cocoa), chopped
- 1 tablespoon coconut oil
- Pinch of sea salt
Instructions
- Grease the base and sides of a large pan. Line with baking paper, allowing the 2 long sides to overhang.
- Combine cranberries, raisins, almonds, ginger, goji berries, 1⁄2 cup coconut flakes and 1⁄3 cup pistachios in a large bowl.
- Combine remaining coconut flakes and pistachios in a small bowl. Add 2 TB extra goji berries.
- Set aside.
- Place chocolate, oil and salt in a heatproof bowl over a saucepan of just simmering water. Stir until melted and smooth. Add chocolate mixture to almond mixture. Stir to combine. Spoon into prepared pan. Sprinkle with coconut flake mixture. Place in fridge for 4 hours or until set.
- Remove from the fridge and stand at room temperature for 5-10 minutes to soften slightly. Use a sharp knife to cut into 24 pieces. Keep in a lined airtight container in the fridge for up to 2 weeks.
