This is a little gem inspired by a recipe in The Medicinal Chef book (fabulous fridge cakes).  It takes minutes to prepare, so it’s a good one to prepare at night or first thing and to have with your morning coffee or afternoon tea …

Add to TM bowl and give 4 quick turbo blasts, scrape down the sides of the bowl then turbo once for 1 second and set aside:

• 30g linseeds
• 30g pumpkin seeds
• 20g sunflower seeds
• 20g sesame seeds
• 60g goji berries
• 50g dates/figs
• 20g cacao/cocoa powder
• 1 tbs (10g) carob powder (optional)
• 1-2 tbs (10g) desiccated coconut
• 1/4 tsp cinnamon
• 1/2 tsp vanilla powder
•  Pinch sea salt

Add to bowl and melt 3 mins / 37 degs / speed 2, or until liquefied:

• 60g coconut oil

Add to bowl and blend 5 seconds / speed 7 / scrape and repeat, so that you have a firm paste:

• chocolate seed mixture

Press into a lined tin 10 x 10 cms and smooth out.

Add to bowl and chop with one (or two) short turbo blast(s):

• 20g walnuts (for nut-free, substitute for sunflower seeds)
• 20g craisins/dried cranberries

Sprinkle the fruit/nut mix over the top of the chocolate mixture, score into bite sized squares and freeze for 1/2 hour or refrigerate for 3 hours and then keep in the fridge.  Nom, nom, nom.