Christmas Candy Bars

I tried to warn you that I was getting all jolly and in the spirit this Holiday season, didn’t I ? I feel like you secretly love it, so it’s fine.

The mince from last weeks post is making a feature this week too, so I hope you saved some! We might even use that one more magical time before this season is over for good. No promises. Don’t hold your breath. Et al.

These candy bars are phenomenal, if I do say so myself. The biscuits are a delight in and of themselves. They really took me by surprise. I feel like wrapping those bad boys in some chocolate and calling it a day would be totally socially acceptable. But if you choose to go the whole nine, then adding the mince and the blonde praline is going to blow your mind, on the reals. It’s xmas in a bite ( after bite, after bite ) — all the delectable flavours that lure you into the holiday season exist within this candy bar.  One of these, a person ( or people ) you love ( or tolerate ) and a cup of something warm on Christmas morning and we can call it a win this year.

Ginger Walnut Biscuit
100g ( 1 cup ) buckwheat, soaked 1 hour, sprouted 8-12 hours
100g ( 1 cup ) coconut flakes/chips, soaked 1 hour and strained
100g ( ¾ cup ) walnuts, soaked 8 hours, strained and rinsed
150g ( ¾ cup ) coconut sugar, powdered
15g ( 1 tbsp ) coconut flour
4 drops vanilla medicine flower extract or ¼ tsp vanilla extract
1 tbsp orange zest
2 tbsp ginger, finely grated on microplane
Pinch sea salt

Method

• Combine all ingredients in a food processor and pulse to combine and break down. We want some texture left in the coconut and nuts, but not for it to be too chunky as we need to spread them out.
• Transfer the mix to a teflex sheet and spread out using a cranked/offset spatula to about ¼ inch thickness.
• Score into the desired shaped you’d like, I scored into rectangular bars and small squares as I like to have a couple options.
• Dehydrate at 115 for 10 hours, flip onto mesh and dry an additional 10 hours or until crisp.
• Once cool, gently break the bars along the score lines. If you do this while the mix is still warm, you can cut along the score lines for a cleaner finish.
• Allow to cool before adding the praline layer.

Blonde Praline
50g ( ¼ cup ) cashew or white almond butter
50g ( 1.7 oz ) blonde chocolate, melted  – insert link
1 tbsp maple syrup

Method

• Whisk together all ingredients and cool in fridge 5 – 10 minutes or until malleable but not fully set. If it sets fully, you’ll need to bring it to room temp so it’s malleable.

Sweet & Spiced Mince Meat

Stage 1
50g ( ¼ cup ) coconut sugar
150mls ( ¾ cups ) brandy
Zest of 1 orange
Zest of 1 lemon
3 star anise
3 cloves
1 cinnamon quill
Pinch salt

150 mls ( ¾ cup ) orange juice
150g ( 1 cup ) dried figs, stems removed and chopped
150g ( 1 cup ) dried dates, pitted and chopped
75g ( ½ cup ) raisins
75g ( ½ cup ) dried cherries

Method

• Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
• Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
• Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
• Add all other remaining ingredients to the brandy and stir to combine.
• Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the filling recipe below.

Stage 2
300g marinated mince ( from recipe above )
50ml orange juice or fruit marinating liquid
50g ( ¼ cup ) walnuts, soaked 8 hours
½ tbsp lemon juice
1 tsp cinnamon powder

Method

• Strain the mince to remove excess juices.
• In a food processor combine all ingredients and and pulse to break down the fruits and nuts to a chunky consistency.
• Taste and adjust as necessary. You might like to add some more sweetener at this stage or more spices.

Assembly
Ginger walnut biscuits
Praline
Mincemeat – stage 2

Garnish
Candied orange slices
Crushed ginger walnut biscuits

Method

• Using your fingers or a small offset/cranked spatula apply a thin layer of praline to the biscuits. The warmth of your fingers will soften the praline a little and make it easier to spread.
• After all biscuits are layered with praline, add a small layer of the mincemeat on top, again, using either your fingers or an offset/spatula.
• Set the bars in the fridge to firm up a little while you melt the chocolate down.
• Click here for a full outline of how to enrobe and a handy video too.