makes about 10 squares
3/4 cup (130g) cocoa butter
1/4 cup + 2tbsp (50g) cocoa powder
2 tbsp cacao powder
1/4 cup + 2 tbsp (90ml) date nectar
1/4 cup (10g) puffed brown rice
1/4 cup (7g) puffed quinoa
1/3 cup (60g) brazil nuts
2 tbsp goji berries
2 tbsp raisins
5 medjool dates, pitted and roughly chopped
PREHEAT YOUR OVEN TO 180 C / 356 F
Firstly, make the chocolate mixture. Add the cocoa butter into pan, and place it onto a low-medium heat to melt. When it has melted, remove it from the heat and add in the cocoa powder, cacao powder and salt. Stir it together until smooth. Next, add in the date nectar and stir it together again until smooth.
Now, place the puffed brown rice and puffed quinoa onto a baking tray, and add it into the oven for about 30 seconds or so to crisp up (it happens quickly, so check it every 10 seconds to stop it from burning). Then, remove it from the oven, and pour it into the chocolate mixture, followed by the brazil nuts, goji berries, dates and raisins. Stir everything together.
Next, line a small loaf tin with baking parchment, and pour in the mixture. Then, move it into the freezer to set for about 30 minutes. When this is done, move it into the fridge for about 10 minutes. Then, remove it from the fridge, slice, and serve.