Method

• Base Place the nuts in a large bowl and cover generously with filtered water
• Cover, leave to soak overnight and drain well, discarding the soaking water
• Place the dried fruit and candied orange peel in a bowl and add orange juice, zest and brandy (if using – otherwise add a little extra orange juice)
• Cover and leave to soak overnight
• Line a slice tray (18 x 28cm) with baking paper
• Melt first measure of coconut oil in a small jug over hot water
• Place drained nuts and coconut in food processor and process into fine crumbs
• Add dried fruit, melted coconut oil, coconut, cocoa flakes, cocoa/cacao powder, vanilla extract and mixed spice
• Process until ingredients are similar in consistency to biscuit mixture (should hold together when pressed - add a very small amount of water if necessary)
• Press mixture firmly into lined slice tray and leave in fridge for an hour to set
• Icing and garnish Gently melt coconut oil, maple syrup and nut butter together over hot water
• Place sifted cacao/cocoa powder and ginger in blender, pour in melted oil/syrup mixture and mix in blender on low speed until glossy and smooth (icing can also be mixed in a bowl with a spoon)
• Spread icing over slice, garnishing with cranberries and slivered almonds
• Place in fridge to set for approximately 30 minutes
• Once icing is firm, remove slice from tray and cut into small squares
• Store in fridge or freezer
• Makes 40+ pieces