Although Easter seems like a distant memory by now, I’m sure like us you have an abundance of chocolate lying around the house or crowding your cupboards. My two have already forgotten that they have 4 eggs each!! Here’s an easy recipe to make use of some of that chocolate, I prefer to use dark chocolate but any chocolate will do. The same goes for the textural ingredients, use whatever you have in your cupboards.
- 200g Dark Chocolate – or any chocolate you have
- ½ tbsp Honey
- ½ tbsp Butter
- 15g Puffed Rice or unsweetened popcorn
- 20g Seed Mix
- 40g Whole Almonds
- 40g Dried Unsweetened Cranberries
- 50g Dried Apricots
Gently melt the chocolate, honey and butter over a low heat in a saucepan until smooth and glossy. In a mixing bowl add the puffed rice, seed mix, almonds and cranberries. Roughly chop the apricots and add to the bowl. Once the chocolate has melted pour over the dry ingredients and mix thoroughly.
Pour the mixture into a lined 7” square tin and chill for 2 hours before cutting. Store in the fridge.