What you will need:
Crunch Bars
- 100g cacao butter
- 6 tablespoons cacao powder
- 3 tablespoons Sweet Freedom
- 2 teaspoons ground cinnamon
- 100g biscuits, crushed (digestive or similar)
- 200g dried fruit and seeds (we used dried pears, cranberries, apricots and pumpkin and sesame seeds)
Directions:
First, prepare the topping: slice the dried fruit into bite-sized pieces and mix with the seeds.
Line a tin or container with baking paper (one about the size of a Victoria sandwich tin works well) and set aside.
Crush your biscuits if you haven't already.
In a bowl over a pan of simmering water (bain marie) melt the cacao butter. When completely liquid remove from the heat, whisk in the cacao powder, cinnamon and then the Sweet Freedom. Continue to whisk until fully combined.
Stir in the crushed biscuits and half of the fruit and nut mixture. Mix well until everything is coated in chocolate.
Press the mixture into the lined tin/container and top with the remaining fruit and nuts, pressing them down slightly to help them stick.
Chill until set, slice and enjoy!
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