Do you remember the old fruit-and-nut chocolate bars? What do you make of this version?
Method of preparation:
- Prepare a small baking tin and line it with baking paper. (I used a tin measuring 17 × 6 cm; with bigger dimensions the chocolate will be thinner.)
- Pour the coconut cream into the prepared tin (if it is too firm, melt it first).
- Sprinkle it with nuts and dried fruit.
- Leave it to set in the fridge.
Extra tip: At your own risk! But if you want to upgrade it gastronomically and make it sweeter, add real vanilla and grated white chocolate. Only then it is no longer quite the low-sugar treat.
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