Hello my lovely lot. I had such a lush weekend. Friday afternoon I caught a train to Leeds to spend the weekend with my boyfriend, chilling out and visiting cute cafes, walking around town and going out and seeing a band together. Was so lovely to spend some time together and just chill. Sunday evening I headed back hope for a chilled one in with my Mum. Monday was an admin, order, post office and developing new idea day and ordering packaging etc. also restocking my website. Tuesday was launching my peanut butter spread day and todays going to be launching my hot chocolate day. The rest of the week will be making everything for my new range and restocking to my stockists. I’m excited for my long weekend and to spend sometime with my family and friends. I hope you all have a relaxing few days too.
Today I’m sharing a chocolate recipe because well it’s Easter! A mix between a rocky road and cornflake bun come fridge cake. Anyway, I think you’ll love it! x
Ingredients – cuts into 16 chunky slices
7 packs of leitchycreates peanut praline bars or 14 or 500g of dark chocolate of choice, chopped
140g cashew butter
95g deep roast peanut butter – I used Manilife
90g smooth peanut butter – I used Manilife
80g popcorn kernals – popped
55g chopped dried apricots
25g toasted coconut flakes
50g flaked almonds, toasted
30g goji berries
Line a tin with baking parchment
Melt the chocolate in a large glass bowl in a microwave or over a boiling pan until all melted and silky.
Stir through the nut butters until smooth and then stir through the popped popcorn until the popcorn is no longer white and completely covered in chocolate.
Then stir the remaining ingredients through one by one until everything is combined.
Pour into the lined tin and press to compact with the back of a spoon until flat and pressed inot the tin as tight as possible.
Pop in the fridge to set for an hour and then remove, use a large knife to cut into 16. Keep in the fridge.