These turned out really well. I’ll take R’s compliment; he said, “They are delicious.” For me, they even score an 80 on Zoe.

The flavours here are a perfect mix of ginger and orange. They sit on a dark chocolate base with a quick white chocolate drizzle to finish.

So that I have a note of what I used and did, here’s the recipe:

Ingredients
• 100g whole almonds, roughly chopped
• 50g flaked almonds
• 50g hazelnuts, roughly chopped
• 25g dried cranberries, roughly chopped
• 25g dried apricots, roughly chopped
• 3 tbsp maple syrup
• Zest of 1 large orange
• 1/2 tsp ground ginger
• Tiny pinch of ground cinnamon
• Pinch of salt
• 50g dark chocolate melted
• 20-30g white chocolate, melted (for drizzle)

Instructions
1. Preheat oven to 180°C/160°C fan/350°F.
2. In a bowl, mix together the chopped whole almonds, flaked almonds, hazelnuts, cranberries, apricots, orange zest, ginger, cinnamon, and salt.
3. Add the maple syrup and mix until everything is evenly coated.
4. Divide the mixture between 12 silicone moulds. Press down firmly with the back of a spoon to compact the mixture to about 1-1.2cm thick.
5. Bake for 14-15 minutes, rotating the tray halfway through, until golden and fragrant.
6. Leave to cool completely in the moulds before attempting to remove.