Fruity spice

Fruity spice

By
From
Pana Chocolate, The Recipes
Makes
35 small chocolates
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

As if you needed an excuse to celebrate the holiday season all year round – but here’s one! This delightful filling is a nod to the traditional flavours of Christmas, combining the natural sweetness of dates and berries with the zing of spices. Simple to make, it’s one to add to your favourites list.

Ingredients

Quantity Ingredient
10 medjool dates, pitted and chopped
20g goji berries
50g blueberries
3 tablespoons coconut sugar
120ml fresh orange juice with pulp
1 tablespoon ground cinnamon
pinch ground ginger
pinch ground nutmeg
pinch himalayan pink salt
150g prunes, chopped into small pieces
2-3 x 45g bars of pana chocolate raw cacao

Equipment

Quantity Ingredient
high-speed blender
chocolate moulds, (or similar)

Method

  1. Soak the dates, goji berries, blueberries and coconut sugar in orange juice for at least 1 hour.
  2. Gently blend the soaked mixture in a food processor until combined, being careful not to blend it to a paste.
  3. Add the spices, salt and prunes to the food processor and blitz for 2–3 seconds.
  4. Refrigerate the mixture until it is firm enough to spoon into a lined chocolate mould.
  5. Transfer a small amount of the mixture into each lined chocolate mould.
  6. Close the mould with chocolate and set. Once set, knock chocolates out of moulds.

Note

  • See the Techniques chapter for step-by-step instructions on making individual chocolates.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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