Healthy Panforte
Servings: 15
This Healthy Panforte is a decadent and nutrient-packed twist on the classic Italian dessert, perfect for the holiday season or any time you want a rich, indulgent treat. Made with wholesome ingredients like nuts, dried fruit, and dark chocolate, it’s a healthier option that still satisfies your sweet cravings.
Ingredients
- 160 g raw almonds (1 cup), coarsely chopped
- 155 g hazelnuts (1 cup), coarsely chopped
- 70 g pistachio kernels (½ cup), unsalted
- 75 g white spelt flour (½ cup)
- 40 g cacao powder (⅓ cup)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground cardamom
- ¼ tsp sea salt
- 70 g dried figs (½ cup), coarsely chopped
- 80 g prunes (½ cup), coarsely chopped
- 80 g dried cranberries
- 1 orange - zest, finely grated
- 220 g honey (⅔ cup)
- 3 tbsp coconut sugar or rapadura
- 2 tbsp water
- 1 tsp vanilla - essence or extract
- 120 g dark chocolate - chopped
Serve
- icing sugar - or extra cocoa powder to dust
Instructions
- Preheat oven to 150°C/300°F (fan-forced). Grease a 22cm springform pan and line with baking paper (parchment paper) set aside.
- Spread the almonds, hazelnuts and pistachio nuts on a baking tray. Roast in the oven for 10 minutes, or until just fragrant; set aside to cool.
- Sift the flour, cocoa and spices into a large bowl, then stir in the salt, fruit, cooled nuts and orange zest. Set the bowl on a folded tea towel or non-slip surface.
- Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar just dissolves. Then bring to a rapid simmer, uncovered and without stirring, for just 2-3 minutes until foamy.
- Remove from the heat and immediately stir in the vanilla and chocolate. Stir until the chocolate melts.
- As soon as the chocolate has melted, immediately pour the hot chocolate syrup over the fruit and nut mixture and working quickly, stir with a large spoon until well combined (this takes a bit of muscle and it’s important you work quickly so it incorporates quickly). Spoon into the tin immediately.
- With a wet big spoon or silicon spatula, press mixture firmly and evenly into the prepared tin. It is thick and very sticky so again work quickly.
- Bake for 40 minutes. Cool completely in the pan on a wire rack (this will take about 1-2 hours depending on your kitchen temperature).
- Remove from pan.
Serve
- Dust with either icing sugar or cocoa (optional).
- Cut into thin wedges to serve.
Store
- In an airtight container in a cool kitchen or the fridge for up to 3 weeks. Freeze for up to 3 months.