120g dark vegan chocolate
- 145g coconut sugar or jaggery
- 350g rice malt syrup
- 500g almonds
- 250g whole dried figs
- 165g buckwheat flour
- 4 tablespoons raw cacao powder
- 2 tbsp ground cinnamon
- 1 pinch fresh grated nutmeg
- pinch salt
Preheat oven to 170 degrees Celsius.
- Line a banana bread size baking dish with baking paper.
- Cut the small tough stalk from the figs, keeping the fruit whole.
- Combine almonds, figs, buckwheat flour, cacao, cinnamon, nutmeg & salt in a large bowl.
- Gently melt chocolate in a bowl over a saucepan of simmering water.
- In a separate saucepan melt the coconut sugar & rice malt syrup over a low heat for 10 mins, until sugar has dissolved.
- Pour the melted chocolate and syrup mixture over the dried ingredients and mix well. This can be hard work.
- You should end up with a stiff, slightly sticky mass. spoon into the prepared baking dish and use wet hands to smooth over.
- Bake for 25 - 30 mins, or until it is dry but still yields to touch the top. it will seem rather underdone; however the slice will continue to cook and firm up once out of the oven.
- Allow to cool completely, which may take several hours.
- Store covered in the fridge and slice into 3mm slices when needed. Let sit unrefrigerated for 5 minutes prior to slicing to make it easier. This will last in the fridge for up to 2 weeks.