Citrus and spice essential oils enhance the flavour of this fruit and nuts creation. Coconut and plenty of butter add a chewy texture, while cardamom and cinnamon lend mellow warmth. Glistening jewel-toned dried fruits, nuts and dark and white chocolate paint this dessert in holiday hues! (Bit poetic...its been that sort of a year!) Enjoy.
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Need
-
Base:
- 200 Grams almonds whole BUY
- 200 Grams shredded coconut
- 50 Grams coconut sugar
- Pinches pink salt flakes BUY
- 1 egg white
- 80 Grams butter cubed BUY
- 2 Teaspoons vanilla bean paste BUY
-
Topping:
- 100 Grams honey
- 2 Teaspoons vanilla bean paste BUY
- Either 5 drops doTERRA wild orange oil OR finely grated orange zest BUY
- Either 5 drops doTERRA lemon oil OR finely grated lemon zest BUY
- Either 5 drops lime oil OR finely grated lemon zest
- 5 drops cinnamon bark oil OR 1 tsp ground cinnamon BUY
- 1 Teaspoon ground mixed spice
- ½ Teaspoons ground cinnamon
- 100 Grams butter BUY
- 80 Grams cream
- 100 Grams dried fruit of choice (diced apricots, cherries, cranberries)
- 50 Grams pistachios
- 50 Grams slivered almonds
-
The rest:
- 100 Grams each white and dark chocolate
Do
- 1
Preheat oven to 180°C and line rectangular baking tin with baking paper. Set aside.
- 2
Place almonds coconut and sugar into Thermomix bowl and mill 10 sec/speed 7.
- 3
Add remaining base ingredients and blend 20 sec/speed 9.
- 4
Spread across the paper as best as you can. It is quite sticky.
- 5
Bake 15 minutes.
- 6
Remove from oven.
- 7
Meanwhile make the topping by placing all ingredients except fruit and nuts into Thermomix bowl and cook 5 min/Varoma/speed 1.
- 8
Distribute the fruit and nuts across the cooked base.
- 9
Pour topping over the cooked base and fruit mix and return to the oven for 5-6 minutes until fragrant.
- 10
Melt the chocolate(s) and drizzle over the top of the slightly cooled slice.
- 11
Cool completely before cutting.