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Ingredients
- white chocolate 500g, chopped
- soft dried apricots 100g, cut into small cubes
- pistachios 60g
- whole blanched almonds 60g, halved
- rice crispies 4 tbsp
- dried cranberries 100g
- shortbread fingers 2, roughly chopped
Method
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Step 1
Melt the chocolate in a bowl set over a pan of simmering water or in a microwave. When it’s liquid and smooth, stir in the other ingredients and leave the mixture to cool and thicken. You want to be able to roll the mixture up in baking paper, so cool it in the fridge if you need to.
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Step 2
Lay a large sheet of baking paper on the counter, tip the mixture into the centre of it in a thick log shape. Use the paper to help you roll the mixture up into a neat roll. Twist the ends and tie them tight. Put the roll in the fridge and let it set overnight. Slice with a sharp knife, through the paper, then peel the paper off the edges. Serve slices with whole almonds and coffee.
Nutritional Information
- Kcals 206
- Carbs 22g
- Protein 3.8g
- Fat 11.2g
- Salt 0.1g
- Saturates 5.1g
- Fibre 1.1g
