As I was slumped in front of the TV the other night my phone rang. Arrhh, it was my good mate Hannah. ‘Clauds, fancy cycling to Paris in a couple of weeks?!’ As I looked on the floor, I saw the glint of multiple empty chocolate wrappers. Delirious from my chocolate coma, I said yes. And, so, we leave on Friday for a three day cycle to Paris. We still haven’t figured out the route, I’ve done no training, my bicycle is a good 5 years old (the only ‘cool’ thing about it, is the CLAUDIA number plate on the back) and I’ve absolutely no idea on how to fix a puncture. I’ve foregone the training to focus on the really important aspects, such as snacks. These fruity, chocolate numbers should see us on our way to Paris…. I hope.
(Makes about 15 squares or 10 bars)
- 100g shredded coconut
- 50g raisins
- 50g pumpkin seeds
- 3 large dates, finely chopped
- 200g dark chocolate, broken into pieces (I used 85% cocoa solids)
- Turn the oven to 180 degrees.
- In a bowl mix all the ingredients apart from the chocolate. Transfer the mixture into a brownie tin and bake for 5-10 minutes until golden (it browns quickly so keep an eye on it!)
- Place the chocolate in a bowl and balance over a saucepan of barely simmering water. Stir until melted.
- Pour the toasted fruit into the chocolate and stir.
- Line a brownie tin (about 23cm) with parchment paper and pour in the chocolate mix. Press down to create an even layer. Pop in the fridge for about 30 minutes.
- Once set, transfer onto a chopped board. Either slice into long bars or into bite sized squares.
Directions for use: Make a batch, don the lycra and convince yourself you look as good as Victoria Pendleton/Chris Hoy.