This recipe was created quickly as a way to use up some small quantities of the ingredients leftover from the Ombre Cheesecake recipe. I wish I had thought just a little more and set these treats in a silicon ice cube tray because then they would have been Jujube Energy Cubes. Anyway…
This recipe is very flexible. It would be an ideal way of using up odd quantities of seeds, nuts and dried fruit.
75g margarine (I used Pure Sunflower spread)
50g golden syrup
100g chocolate (I used Kinnerton Free From chocolate)
approx. 150-200g seeds, nuts and dried fruit (I used 40g sunflower seeds, 40g pumpkin seeds, 40g pine nuts, 50g Abakus Crunchy Jujube Sprinkles*)
1. Melt the margarine and golden syrup in a pan and bring to the boil. Add the chocolate, reduce the heat to low, and stir until the chocolate has melted.
2. Mix in the seeds/nuts/dried fruit. Give it all a really good mix until everything is chocolatey.
3. Spoon the mix into the bun cases. I used mini muffin cases because these are very energy dense. Chill for 3 hours or until set.
*Jujube is also known as the red date. It is widely eaten throughout Asia. It is also used in Chinese and Korean medicine for a wide variety of purposes. Abakus foods have made Jujube sprinkles, which are sweet and crunchy. They really lifted this recipe.