Christmas Choccys

Christmas Choccys

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INGREDIENTSIngredients
  • ½ cup pecans
  • ½ cup hazelnuts
  • ¼ cup pistachios (shelled)
  • ¼ cup coconut chips
  • ⅓ cup dried apricots
  • ⅓ cup dried figs
  • ⅓ cup dried sour cherries or cranberries
  • 300g dark chocolate
  • 1 orange (zest)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch of nutmeg
  • Pinch of sea salt
METHODMethod
  1. Heat the oven to 180 degrees, fan bake and line a 20cm x 20cm tin with baking paper.
  2. Roast the nuts in two separate trays. Add the pecans and hazelnuts together in one tray and the pistachios in another; roast for 10 minutes. Then remove them from the oven and allow to cool.
  3. Once cooled, add the hazelnuts, pecans, coconut and dried fruit to the lined tin; stir to combine.
  4. Melt the chocolate over a double boiler. Once the chocolate has melted, add in the orange zest and spices.
  5. Pour the dark chocolate over the nuts and fruit; stir through the chocolate to ensure even distribution. Top with sea salt and the chopped pistachios and pop into the freezer to set for a couple of hours.
SERVE WITH
VARIATIONS
  • Swap dark chocolate for milk or white chocolate.
  • Use whatever nut and fruit mix you’d prefer.
TIPS

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