Tag Archives: with coffee

Chocolate, Fig, Almond and Rosewater “Brownies”

16 Jun

There are roses everywhere here at the moment. I am slightly obsessed and take photos every day as you may have noticed. I love all the different colours. I run past these roses most mornings with the dog. There is one particular garden that has loads of different varieties and the lady of the house takes great care of them. She must be so proud, they are all beautiful.

So all these roses made me start thinking about making something with rosewater. Just to celebrate the rose and so I would have an excuse to show a you all the pictures I have been taking.

Following on from the success of my Date, Walnut & Coconut Energy ” Truffles”, I wanted to make something similar using figs instead of dates. There are fig trees where we run too, the figs are not quite ripe yet but it it got me thinking about fig and rosewater together, a classic Arabian combination.

Rosewater is the flavouring in Turkish Delight. When I was little there was a chocolate bar called Fry’s Turkish Delight. It may still be out there, I don’t know. It had a very exotic advert and a bright pink metallic wrapper. Inside, the rose coloured Turkish Delight was coated in chocolate. At the time it seemed very mysterious and grown-up probably because my dad used to eat it all and not give me any (only joking dad)!

So I definitely wanted to use chocolate with the figs and rosewater.  I found a recipe for chocolate, cashew & almond energy bars  that I adapted to suit my requirements,very successfully indeed.

I am positive that my dad (my biggest fan) will approve. In fact I know he will be making them as soon as he can. The date, walnut and coconut energy truffles are now the “petit fours” of choice on all the best dining tables in Cape Town thanks to my dad. He has little production line going. People are requesting them.

I have to say that, in his version, rather than soaking the dates in water for an hour he soaks them in Frangelico or Amaretto. That could definitely be part of the reason for their popularity, it sounds amazing. So feel free to do that with the figs in this recipe too. I know of two food bloggers who will approve wholeheartedly of this little  “twist”. (Rufus & Caroline!)

These “brownies” are in fact, raw, vegan, gluten-free, refined sugar-free and totally delicious. Please don’t be suspicious of their virtue. They have all the chewy, stickiness of a brownie with none of the bad things. Never has healthy tasted so naughty. Dad, I think you’re going to need a bigger kitchen…!

Chocolate, Fig, Almond & Rosewater “Brownies”

makes about 16. Adapted from Sea Salt With Food

  • 300 gr (2 cups) dried figs, soaked in water (or Frangelico/Amaretto) for an hour
  • 250gr (2 cups) almonds (no skin), roughly chopped
  • 60 gr (1/2 cup) hazelnuts, roughly chopped
  • 75 gr (3/4 cup) pure unsweetened cocoa powder
  • a pinch of salt
  • 40 gr (1/2 cup) dessicated coconut
  • 2 tsp vanilla extract
  • 4-6 tbsp rose water 
  • cold water

Remove the figs from the soaking liquid after about an hour and put them in a food processor with the roughly chopped nuts, cocoa powder and a pinch of salt.

Process until it starts to come together then add the coconut, process again then add the vanilla extract and the rose water a tablespoon at a time. The amount of rosewater you add depends on how strong the flavour is so taste as you go and stop when you are happy with the flavour.If you need to add more liquid to get it to a sticky mouldable dough consistency add a tablespoon of water at a time.

Line a brownie pan or baking tin with baking paper and tip the dough mix in and press it out evenly with a rubber spatula. Put another piece of baking paper on top and use a book or ice cream tub to press it down and make it flat. I made mine about 1 cm thick but you can make them thicker if you like.

Put in the fridge for about an hour before cutting into about 16 pieces. Store in an airtight container in the fridge layered with baking paper.

Serve some after dinner with coffee as elegant petit fours or take them to work as an afternoon snack bar. Or do like my dad and take them as a gift for the host of a dinner party. They also keep really well in the fridge. If they should last that long…

Buen Provecho!

Panforte- Italian Chocolate, Fruit and Nut Cake

8 Feb

I know I’ve shown you pictures of the almond blossom before but I couldn’t resist showing you this one with the snow on the Sierra de las Nieves in the background. Sierra de las Nieves means  The Snowy Mountains…..

This picture was taken in Guaro while we were checking on a friend’s house there. This is the view from the end of the drive. Spectacular isn’t it. You can see why it’s called Cortijo de las Nieves with that view….

These beautiful almond trees are everywhere you look at the moment. They reminded me of a recipe I found at Corridor Kitchen that I have been meaning to make since Christmas. Panforte is an Italian chocolate, fruit & nut cake served in little squares with espresso coffee at breakfast, in the afternoon or after dinner. It’s kind of like a dense nutty brownie fruit cake combination. Rich, sticky, chewy and delicious- it’s a grown up thing and you need to try it…

Lauren’s recipe included crystallised pineapple as her Aussie twist on the classic. In the absence of pineapple I used crystallised ginger which goes really well with the chocolate and orange zest and gives it more of that grown up feeling. If you don’t like ginger leave it out. The dried cranberries were another addition of mine just because I had some in the cupboard and they work with the other flavours….

Panforte Recipe

makes about 12 -14 small squares/slices, vegetarian

  • 125 gr almonds, roughly chopped
  • 125 gr hazelnuts, roughly chopped
  • 60 gr stem ginger (crystallised or not) finely chopped
  • 60 gr dried cranberries (soaked for 15 minutes in boiling water) roughly chopped
  • 60 gr chopped mixed peel (I use the zest of 1 lemon & 1 orange)
  • 100 gr plain flour
  • 2 tbsp cocoa powder (good cocoa not hot chocolate powder)
  • 1 tsp cinnamon (or mixed spice)
  • 60 gr dark chocolate, chopped
  • 75 gr sugar
  • 175 gr honey

Preheat the oven to 160 C. Toast the almonds and hazelnuts in a dry pan if they are not toasted and coarsely chop. Sieve the flour, cinnamon and cocoa in to a large bowl and stir to combine. Add in the nuts, fruit, zest and ginger and stir again.

Melt the honey and sugar over a medium low heat, when just about to boil, lower the heat to a simmer and cook for about 5 minutes until thick and syrupy, Take it off the heat, leave for one minute then tip in the chopped chocolate and stir until melted. Pour this over the dry ingredients and mix everything together very well. It is a very stiff, sticky mass and quite hard on the arms but keep going it comes together eventually!

Line a 20cm cake tin or small baking tray with parchment paper, and cut another circle of parchment the same size as the tin. Tip the mixture into the tin, put the extra piece of parchment on top and press it down and spread it out until it is flat and even. Leave the parchment on the top and bake for about 35 minutes or until it has just lost its sheen.

Leave to cool on a wire rack before cutting into slices or squares with a sharp knife. Store in an airtight container.

 Feel free to substitute the cranberries for sultanas or use glace cherries instead. She recommends glace apricot as well as the glace pineapple. I think glace mango would be amazing with the chocolate too maybe with some macadamia nuts as well……….

Enjoy!!

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth