Chocolate Squares

A jar of these was always in the fridge when I was growing up. They would make a delicious post-Christmas lunch/dinner sweet treat if you don’t feel like a larger dessert. Makes approximately 20 squares.

Ingredients

• 375g vegan dark chocolate (I use Lindt 70% cocoa)

• 2 tbsp sultanas

• ¼ cup dried peaches or dried apricots, finely chopped

• ¼ cup dried figs, finely chopped

• 2 tbs desiccated coconut

• ½ cup walnuts, finely chopped

• ½ cup natural muesli

• ¼ cup honey (you could use rice malt syrup if you avoid honey)

Directions

Break the chocolate into squares and place in a ceramic bowl. Place the bowl over a small saucepan of water on the stove over low heat. Allow the chocolate to slowly melt until smooth.

While the chocolate is melting, chop the fruit, then place the sultanas, peaches, figs, coconut, walnuts, and muesli into a basin. Then add the honey/rice malt syrup, and chocolate and mix well to combine.

Line a rectangular baking tin (approximately 30cm x 20cm) with foil (shiny side down). Spoon the chocolate mixture into the tin and press down flat with the back of a spoon or damp hands. Refrigerate for 1 hour to firm.

Remove the hardened mixture from the tin, remove the foil and cut into small squares. Store in an airtight container in the fridge for up to 4 weeks or in the freezer for 3 months (if they last that long!)

Recipe by Sarah Radford, Nutritionist and Health Coaching student.
Adapted from the original recipe by Beverley Sutherland Smith from The Best of Beverley Sutherland Smith.