Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1/2 cup prunes, pitted, roughly chopped
- 1/2 cup dried apricots, roughly chopped
- 300grams dairy-free dark chocolate, broken into pieces (70% cocoa)
- 160grams vegan margarine
- 1/2teaspoons bicarbonate of soda
- 2tablespoons golden syrup
- 1/2 cup craisins
- 1/3 cup caster sugar
- 1/2 cup hazelnuts, roasted, chopped
Nutrition per serving
2140kJ / 510Cal
2140 Kilojoules or 510 Calories
25% of daily energy intake*
Protein
5.4grams
Fat
33.0grams
Carbs
38.0grams
Sugars
33.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Line a baking tray with baking paper. Stir sugar and syrup in a small deep saucepan over medium heat for 8 minutes or until sugar dissolves and mixture boils. Reduce heat to low and simmer for 8 minutes or until mixture turns a golden caramel colour. Stir in bicarbonate of soda (be careful, mixture will bubble up quickly). Pour immediately over tray and set aside. When cold, break into pieces.
Step 2 of 2
Grease a 20x12cm loaf pan and line with baking paper, with sides overhanging. Stir chocolate and margarine in a heatproof bowl over a saucepan of simmering water for 5 minutes or until melted. Cool for 10 minutes. Stir in hazelnut, dried fruit and toffee. Pour into pan, smooth top and chill for 2 hours to set. Remove from pan, slice and serve.
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