Plant Based Chocolate Panforte

Instructions

Preheat the oven to 180C or 160C for fan assisted ovens, grease a square baking tin with coconut oil and line the bottom with baking paper.

Place the almonds and cashews on to a baking tray and roast in the oven for 5 minutes or until lightly golden. Reduce the temperature to 150C or 130 for fan assisted ovens and leave the nuts to cool.

Chop the nuts including the pistachios, place into a large mixing bowl, tip in the chopped dried fruits and combine.

In a separate bowl, combine the spices, flour, cacao and a pinch of salt, tip into the large mixing bowl with the fruit and nuts and combine.

Pour the maple syrup and sugar into a saucepan over a low heat until the sugar has dissolved. Slowly bring to a boil, leave to boil for 2 minutes.

Remove the saucepan from the heat, pour in the fruit and nut mixture and stir with a large spoon. Spoon the mixture into the prepared baking tin, flatten the top and bake for an hour or until cooked through. Leave to completely cool in the tin then carefully remove, cut into squares and dust with icing sugar to serve.