CHOCOLATE TRUFFLE LOAF

cals 144 fat 9g protein 3g carbs 18g serves 18-20

INGREDIENTS

80g nuts (pistachio, hazelnut, macadamia or pecan) • 125g cacao butter, roughly chopped • 100g coconut sugar • 100g raw cacao powder • pinch of salt • 240g whole unsweetened pre-cooked chestnuts • 1 tsp vanilla extract • 140g dried fruit (prunes, figs or apricots), chopped • grated zest of ½ orange

METHOD

1. Preheat the oven to 180°C. Put the nuts on a baking tray and roast for about 6-8 mins until golden and fragrant. Remove, leave to cool, then roughly chop.

2. Place a heatproof bowl over a saucepan of simmering water. Add the cacao butter, coconut sugar, cacao powder and a pinch of salt. Allow to melt, then stir just enough to dissolve the sugar crystals (or whenever you want to lick the spoon).

3. Place the chestnuts, not to roast on an open fire, but into a food processor with the vanilla extract. Blend until they resemble breadcrumbs, then combine in a bowl with the dried fruit, orange zest and toasted nuts. Stir the whole lot into the melted chocolate mixture.

4. Line a 25cm loaf tin with a double layer of clingfilm, with overhang on both sides and ends. Spoon the mixture evenly into the tin and smooth the surface with the back of the spoon. Fold the extra clingfilm over the top to cover and leave to set in the fridge for 4 hrs.

5. That’s all, folks. Remove from the fridge 30 mins before serving to allow the loaf to soften, then cut into slices. Yule polish off the lot.