500g dark chocolate 70%
1tbsp instant coffie
2dl mixed nuts, almonds and hazelnuts
1dl dried fruit, blueberries or raisins
1dl dessicated coconut
Melt the chocolate in a bowl over simmering water. Stir in the instant coffie.
Roast the nuts in the oven for 15 minutes at 180˚C.
Add the nuts, coconut and dried fruit to the melted chocolate and pour over a baking tray lined with baking paper. Spread evenly with a spatula and let cool in the fridge for 30 minutes.