Ingredients

• 100g Dark Chocolate > 70%
• 12.5g Vegan Butter; unsalted
• 1 large egg
• 20g Chopped apricots
• 20g Raisins
• 20g sour cherries
• 20g Walnuts, roughly chopped
• 20g Hazelnuts, roughly chopped
• 20g Almonds, roughly chopped
• 25g Brazil nuts, roughly chopped

Method

• Melt the chocolate and butter in a bain marie (a bowl over water in a saucepan!) And then take off the heat to cool a little before the next stage with this.
• Meanwhile break up the biscuits into random pieces … if some are crumbs and some are bigger, not a problem …. Just not too big or too powdery.  Add the fruit and nuts to the broken biscuits.
• Whisk the eggs together and add them to the melted chocolate mixture mixing the eggs in so that they cook and make the chocolate mixture silk; the mixture is quite thick. 
• Add the Chocolate mixture to the nutsand Fruit and mix until everything is thoroughly coated.
• Put into a Chinese take away container,  that is lined with grease proof paper,  and Press down to compact it.
• Leave in the fridge for at least 4 hours to set.  You can then cut into 6 pieces and eat/freeze/do whatever you want with it … but store it in the fridge if you aren’t freezing so it doesn’t become gooey.