Just incase one Christmas treat recipe wasn’t enough, here is a second one. I’m still making a few give-away treats, so just so glad I got all my presents bought early. Apart from making the last few presents I am all set for the holidays now. Just have to pack my suitcase and then I am ready to return to my roots for a few days. I look forward to spend some time with my family back in Sweden. Even though I have lived more than 10 years in Ireland now, I can’t get into the Christmas spirit in the same way here. Perhaps it is just the fact that it’s not cold enough. Not that I’m complaining (!) but it does not feel like “real” winter when it is 10 degrees and raining…
This recipes is from a Swedish cookbook I got as a present from my mother a few years ago. The book ticks all the right boxes to earn a place on one of my bookshelves (which are overloaded at this stage). The recipes are straightforward, using wholesome ingredients and with mouthwatering pictures. I really am such as sucker for good food photography! And cookbooks. At this rate I am afraid to count how many I have! Next year I won’t buy any. Or maybe just one. Or two… Select ones. Is it just me or is there other people like me who collects (cook)books?
So back to the recipe. This is a non bake fruit and nut “cake”. It is decadent, yet not too sweet and packed with goodness from all that fruit and nuts. Serve it as a treat with a cup of tea or coffee. Why not a slightly bigger slice as an alternative dessert for Christmas dinner? If you are looking for a gluten free alternative to the traditional pudding and trifle, then this is it. You can soak the dried fruit in some brandy/rum/whiskey and no one is missing out on the booze either 😉 To make it dairy free I have used coconut milk instead of cream. Either works fine. To get the most out of this special chocolate extravaganza, don’t skimp on the quality of the chocolate. Use at least 70%. Then ditch the tin of Cadbury’s Roses and indulge in something far more satisfying.
As the original recipe is in Swedish, I have translated it for anyone who does not speak the lingo
Fruit & Nut Truffle Cake
Makes one bread loaf tin
400g dark chocolate – At least 70%
150 ml cup cococnut milk
1/2 cup hazelnuts – Toasted if preferred
1/2 cup walnuts or pistachios
1/2 cup pumpkin seeds
1 cup dried apricots, roughly chopped
½ cup dried fruit such as rasins, figs or cranberries – Or a mix of all three
Melt the chocolate in a double boiler. Once the chocolate is fully melted add in the cream and stir until well combined. Add in the rest of the ingredients and mix until evenly coated. Pour the chocolate mix into a lined bread loaf tin and put it into the fridge for a few hours to set. Once the truffle has set take it out of the tin and cut into small squares. Store in an airtight container in the fridge. The truffle will keep for a week. If it lasts!
Recipe barley adapted from Catherine Shuck’s Mer Nauturligt, friskare, piggare, smalare – ny mat med lågt GI
P. S. If you are looking for more ideas on homemade gifts check out these lovely suggestions from some of my favourite blogs.
Infused Syrup Gift Jars – from My New Roots
DIY Almond Butter with chocolate – from A Tasty Love Story
Christmas Granola – from Green Kitchen Stories