- Level
- very easy
- Prep Time
- 30 mins
- Serves
- 2
Ingredients
- dark chocolate chips
- 300g
- coconut oil
- 125mL
- coconut milk
- 125mL
- 12
- ginger crackers
- almonds
- 70g
- hazelnuts
- 70g
- pistachios
- 50g
- ginger confit
- 30g
- dried pineapple
- 30g
- 6
- pitted prunes
- dried cranberries
- 30g
- cocoa
- 30g
- cinnamon
- 5mL
- nutmeg
- 1mL
- cardamom
- 6pods
- 1pinch(es)
- salt
- orange zest
- 7.5mL
- lemon zest
- 7.5mL
- sugar
- 22g
- coconut
- 18g
Directions
- Step 1
- In a double boiler, melt chocolate, coconut oil and coconut milk over low heat.
- Step 2
- Place crackers in a resealable plastic bag, close bag and use a rolling pin to break crackers into large pieces.
- Step 3
- Coarsely chop roasted nuts and dried fruit.
- Step 4
- Place crackers, nuts and chopped fruit in a large bowl. Add cocoa, spices, salt and zest. Mix well.
- Step 5
- Pour chocolate mixture over crackers and nuts. Mix with a spatula to coat all ingredients.
- Step 6
- Cover a cutting board with a piece of plastic wrap. Pour half the chocolate mixture into the centre of the plastic wrap, fold plastic over mixture and shape into a 15 cm (6 in.) sausage, pressing down to smooth the surface and remove any air bubbles. Close by twisting both ends of the plastic wrap. Repeat with the other half of the chocolate mixture. Refrigerate for 3–4 hours.
- Step 7
- Place shredded coconut in a food processor and reduce to a fine powder. Mix with powdered sugar and pour onto a clean work surface.
- Step 8
- Remove chocolate sausages from refrigerator when firm. Remove plastic wrap and roll chocolate sausages in coconut mixture to coat and give them the appearance of traditional dried sausages. Tie with string to complete the illusion (optional).
- Step 9
- Cut into thin slices using a sharp knife and serve. Chocolate sausages can be stored in an airtight container for 10–12 days.
