Do you know how good it is to go nuts? In fact, we should all go nuts more often. Nuts are full of health benefits, with some recent studies claiming that eating them regularly may help improve heart health and lower cholesterol.
Of course, if you’d rather chew your own arm off than do anything perceived to be good for your health, you could always make this nut-packed chocolate slab. Ignore the nutty goodness, disregard chocolate’s antioxidant properties and shrug off the mental health benefits of treating yourself if you like, but there’s no way to avoid the fact that this is 100 per cent delicious.
Nutty tropical cluster fudge
If you can get your hands on a tin of condensed coconut milk, now’s the time to use it. Condensed coconut milk has all the same ‘eat-out-of-the-tin-with-a-spoon’ properties as the ordinary sort, but with the added richness of coconut. It also seems less sweet. I’ve used a mixture of macadamias and cashew nuts here, but hazelnuts and almonds would also be good.
1 x tin coconut condensed milk
350g dark chocolate (I use Whittaker’s Dark Ghana 72 per cent)
150g roasted, salted macadamia nuts, roughly chopped
150g roasted, salted cashew nuts
100g dried fruit – crystallised ginger, dried mango, dried pineapple – roughly chopped if large
pinch sea salt flakes
Line a tin measuring about 10cm x 25cm (I use a large loaf tin) with baking paper. You can use a larger tin, but this makes a good, solid slab.
Put the chocolate and condensed milk into a large pot and set over very, very low heat, until melted (or, put it in a large heatproof bowl in a low oven for about 10 minutes).
When the chocolate mixture has melted, tip in the macadamia nuts, half the cashew nuts and the dried fruit. Stir well, then pour the mixture into the prepared tin. Press the remaining nuts on top and scatter over the salt.
Put in the fridge to set (this will take an hour or so), then cut into small squares. A little goes a long way! Store in a covered container in the fridge.
Have a great weekend, everyone x