150g dried figs, chopped
50g prunes, pitted
2 1/2 tsp mixed spice
Zest of 1 orange
100g (2/3 cup) spelt flour (or any plain flour)
2 tbsp raw cacao powder
75g dairy free dark chocolate, finely chopped
125ml (1/2 cup) maple syrup
55g (1/4 cup) coconut or rapadura sugar
Preheat oven to 180°C. Spread the almonds out on a baking tray and bake for about 8 minutes or until toasted.
Reduce oven to 170°C.
Place almonds, pinenuts, chopped figs, prunes and orange zest into a large mixing bowl and give everything a quick stir with a wooden spoon. Add the spelt flour, cacao, and spice and stir to combine.
Place chocolate, maple syrup and rapadura in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts.
Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined. Spoon the mixture, a quarter at a time, onto a well floured surface and roll into a sausage-y shape. Do the same with the remaining mixture until you have 4 panforte. Bake in preheated oven for 30-35 minutes or until just firm. Remove from oven and set aside to cool. Slice to serve with tea.