• 100g dark chocolate (preferably raw and vegan)
  • 15g dry cranberries
  • 25g dry apricots
  • 40g pecan nuts
  • 5 Nairns rough oatcakes
  • 40g flaked almonds


  • Melt the chocolate in a glass bowl set in shallow water over a low heat until melted.
  • Blend all the ingredients except for the flaked almonds in a blender until roughly chopped.
  • Add the mixture with the flaked almonds to the melted chocolate and coat thoroughly.
  • Spoon into 10-12 cake cases or 20 petit four cases.
  • Chill in the fridge until set.


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