Honeycomb & Chocolate Loaf
INGREDIENTS
200gr Dark Vegan Chocolate
85gr Blanched Almonds
150gr Dairy-Free Butter
85gr Glaced Cherries
100gr Dried CranberriesHONEYCOMB
Coconut oil, for greasing
5 Tablespoon Coconut Sugar
2 Tablespoon Maple Syrup
1/2 Teaspoon Bicarbonate of Soda
INSTRUCTIONS
Begin by making the honeycomb. Generously grease a baking tray with coconut oil.
Melt the coconut sugar and maple syrup in a high-sided saucepan over a low heat.
Once melted, turn up the heat a little ad bubble the syrup until it turns a rich, caramel-gold colour.
Whisk the bicarbonate of soda. The syrup will foam up. immediately pour it onto your greased baking tray.
Set the tray aside and leave it to cool for 20 minutes.
Slide the honeycomb off the tray and roughly chop it up.
Line a 450gr loaf tin with enough baking paper to allow it to drape over the sides by about 7-8cm, smoothing the clingfilm into the tin to form a crease-free surface.
Break up the dark chocolate and roughly chop the almonds.
Place the chocolate and butter in a heatproof bowl over a pan of simmering water, stir together until melted and combined to smooth and glossy finish.
Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries.
Spoon the mixture into the lined tin and level the top.
Fold the overhanging baking paper loosely over the chocolate loaf, then freeze for 1 hour.
Remove from the freezer and transfer the chocolate loaf to the fridge until completely set. Once you are ready to serve carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.
MAKES 1 LOAF