(Sugar, Gluten & Dairy Free)
I will only ever blog about recipes I feel truly passionate about or that friends & family have expressed how superb it is.
OMG, this is definitely one of those recipes……… it is seriously yummy!
It is super healthy; to me that means sugar, dairy and gluten free.
I mixed labneh (see note), melted chocolate, crushed unsalted pistachio nuts & dried cranberries. I am Anglo-Iraqi so experimenting with labneh is very familiar to me.
Baking tin 10in x 5.5in, lightly greased and lined bottom and sides with baking paper. It is important you add the sides so you can lift the slice from the tin.
Note:
How to make Labneh I have been straining sheep’s yogurt to make labneh for a long time as it is so easy. I use labneh in recipes as an alternative to cream (single or double). I strain the yogurt with a muslin. The strainer has a fine lining that, allows the liquid whey to flow from the yogurt leaving a thick silky white yogurt cream – perfect for spreading, rolling, and blending. You don’t need any “special” strainer to do this.
90ml labneh (see note)
300g organic good quality 85% dark chocolate, finely chopped
80g shelled unsalted pistachios, finely chopped
75g dried cranberries, finely chopped
Raw coconut oil to grease the baking tin