Delicious Cherry Choc Squares
I made these Cherry Choc beauties last week. The close friend who is currently building our extension asked me today day how many SYN’s my raw squares were? I had no idea, having never gone to Weight Watchers or Slimming World this was alien territory to me. Counting carbs is enough maths for my dysfunctional mathematical brain to cope with. Being the type of person who hates unanswered questions, I decided to do some research. So, if you’re watching the calories then you may want to go no further…this particular recipe is 147 calories per square, that’s 7.5 SYN’s apparently…in my world, it equates to 18g of carbohydrate.
Now we’ve got that out of the way Cherry, Chocolate, need I say more? I’m trying to use up bits and bobs that have been gathering at the back of my food cupboards for yonks, I had a jar of Morello Cherries in syrup which smelt like Kirsch or Black forest Gateaux in a jar…utterly divine. I had a few green raisins left over from the muesli that I’d made earlier on that morning and I seem to have bought enough desiccated coconut recently to fill a bucket! The one ingredient that I’d not used yet and was super excited about was the Raw Cacao Nibs from Foods You Can. These are really delicious, they pop in your mouth when you bite into them, it’s kind of like a hard brazil nut texture but with a savoury chocolate flavour, I love them.
- 100 g oats
- 100 g morello cherries in syrup
- 100 g raisins
- 100 g coconut flour
- 50 g ground almonds
- 50 g dessicated coconut
- 50 g coconut oil
- 1 tbsp carob flour
- 100 g 70% plain chocolate
- cacao nibs to sprinkle
- Add all the dry ingredients into a bender first and blitz until smoother in texture.
- One by one add the remaining ingredients and blitz after each addition.
- The mixture is ready when it comes together in a clump when you squeeze it in your hand.
- Tip mixture into a greased 8x8" square tin and press down firmly with a wet spatula.
- Melt the chocolate in the microwave, careful not to over heat and burn.
- Drizzle the chocolate over the mixture and smooth to the edges with the back of a metal spoon.
- To decorate sprinkle some raw cacao nibs over the chocolate.
- Pop in the fridge for at least 30mins to chill.
- When chocolate has set, remove from fridge and cut into 16 equal squares
- Keep stored in the fridge for up to two weeks...if they last that long.
As mentioned I used green raisins on this occasion but sultanas, raisins or even better currents would do to add a deeper flavour.
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