Ultimate Chocolate Nut Crunch Bars with Triple Chocolate Cream

Ingredients

For the Nut Base:

• 3 cups chopped walnuts

• 4 tablespoons cocoa powder or instant coffee

• 1 cup candied pecans

• 1 cup chopped cashews

• 1 cup chopped hazelnuts

• 200 g (7 oz) butter

• 1 cup honey or date syrup (silan)

• 1 cup brown sugar

For the Cream Topping:

• 100 g (3.5 oz) dark chocolate

• 100 g (3.5 oz) white chocolate

• 100 g (3.5 oz) strawberry-filled milk chocolate

• 1 container (250 ml / 1 cup) heavy cream

• A few drops of rum extract

Instructions

1. In a small saucepan, bring the butter, honey (or silan), brown sugar, and cocoa powder to a gentle boil.

2. Add all the chopped nuts and stir until evenly coated and well combined.

3. Pour the mixture into a baking pan and press it firmly into an even layer, making sure it reaches all corners of the pan.

4. In a separate saucepan or heatproof bowl, melt all three types of chocolate together. Pour the melted chocolate evenly over the nut mixture.

5. Refrigerate the pan for about 30 minutes, or until the chocolate layer has set.

6. Whip the heavy cream with a few drops of rum extract until light and fluffy. Spread the whipped cream over the chilled chocolate layer.

7. Return the cake to the refrigerator for about 2 hours.

8. Once fully chilled and set, cut into squares and serve.

Enjoy!