Preheat oven to 180°C.Line a rectangle baking dish with baking paper.In the microwave, heat the butter and the chocolate for a few seconds, stirring until smooth and melted. Roughly chop the nuts (a mixture of flaked almonds, Brazil nuts, pecans, hazelnuts.)In a blender, blitz up all the ingredients except the chopped nuts and the desiccated coconut. Blend until smooth and well combined.Pour the mixture into the prepared dish, and sprinkle over the chopped nuts and desiccated coconut.Bake for 20 – 25 minutes, or until a knife comes out clean and the coconut and mixed nuts on top are nicely toasted.Cut into squares while still warm, and serve warm with a dollop of cream.Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.