It’s nearly Christmas and I wanted to share one of my favourite recipes which can make a great gift.
It can be made gluten and dairy free! You don’t feel guilty when eating it as it’s made from 90 pct Lindt cacao dark chocolate.
I have been making it for our clinic so please come around and try a piece and take note I do believe a slice is as good as one of my treatments !
Please try the recipe and let me know what you think?
2/3 c unbleached plain spelt flour or almond meal
1/8 c best quality cocoa (cacao)
1 tbsp cinnamon
185 gms roasted hazelnuts – skins removed, roughly smashed in a mortar and pestle
185 gms roasted almonds – skin on, roughly smashed in a mortar and pestle
3/4 c glaze fruit – peaches, apricots, figs finely chopped – Try Harris farm or David Jones (
Zest each orange + lemon (alternatively added mixed peel (whole packet) for 2 cakes)
1 c honey heated.
Sift flour, cocoa and cinnamon into a bowl.
Add chopped nuts, fruit + zest.
Mix together well with your hands, making sure that the glace fruit is well broken apart.
Add 100gm dark chocolate 90% melted with the honey + mix well + added to the nuts, fruit
Place into a lined 25cm springform tin (3.5cm depth) and bake in a moderate oven (180C or 150C fan forced) for approx. 30-35 mins.
Our glaced fruit from Harris Farm 1 x mixed + 1 x figs to make 2 cakes
½ honey + ½ maple syrup (cause I ran out of honey)
Let me know how you go.
p.s. our October Massage Winner is Belinda Woollett – congratulations! Get in touch to claim your free massage.