Wear a pair of kitchen gloves to mix this heavy Italian fruit cake as its a challenge to mix with a spoon and you need to work fast so the coconut sugar/honey mixture doesn't set before it's mixed through the fruit and nuts.
2 C skin on hazelnuts
2 1/2C chopped dried fruit, such as figs, apricots, ginger, mixed peel, raisins, cranberries, cherries
2/3 C almond flour
2 T cacao powder
1 t cinnamon
1/2 C honey
1/2 C coconut sugar
80g dark chocolate
Preheat oven to 180 degrees. Roast hazelnuts for 10-15 minutes until fragrant.
Transfer nuts to a large bowl, add dried fruit, almond flour, cacao and cinnamon & stir to combine.
Melt honey and coconut sugar in a double boiler until sugar is fully dissolved. Add chocolate and stir until melted and mixture is smooth.
Pour into dry ingredients and working quickly, mix with gloved hands until combined. Press evenly into prepared greased silicone or lined regular cake tin, and bake until set. Remove from tin while still warm.