Instructions:

• Mix 350g of organic oat flakes together with 250g combined weight of chopped dried figs, sour cherries or grapes
• Add 50g of dessicated coconut (or ground almonds) And 230g combined weight of pumpkin seeds, sunflower seeds and flaked almonds (or other nuts such as pecans, walnuts or pistachios)
• You can vary your flavour combos, such as coconut with dried pineapple and mango, and add 1-2 teaspoons of spices to your taste such as cinnamon, nutmeg or ginger
• Melt 200g of organic runny honey with 175g of organic unsalted butter and then stir in 150g of sugar, stirring and heating gently until it dissolves
• Bring the mix to the boil and let bubble for a few minutes until you have a nice thick caramel sauce
• Add the dry mix to the caramel and stir until the mix is completely integrated
• If you like you can add a small handful of organic white and dark choc chips, stirring in at the last minute
• Press into a square pan (about 25cm) lined with baking parchment and bake until just browning around the edges (about 15 minutes in a 190*C oven)
• Leave until completely cool and then slice with a sharp knife
• Enjoy!

Instructions:

• Put 60 ml of freshly brewed espresso into a small pot and reduce by half to 2 Tablespoons (you can also use organic espresso granules and make up 30 ml of strong espresso.)
• Melt 200g organic dark chocolate in a double boiler. Use minimum 70% but an even higher percentage with little or no sugar would be even better
• While the chocolate melts separate 6 large, organic and free range eggs. It is really important that your eggs are fresh and from a source you trust as they will be uncooked. you will also be able to taste the difference in free range eggs, so it is worth making the effort
• Beat the yolks with 1/4 cup (60ml) of caster sugar. (Mine is from the vanilla pod jar)
• Once the eggs and sugar are light and fluffy beat in the hot, melted chocolate
• Beat in 1 teaspoon of vanilla essence. (If you only have synthetic flavouring leave it out)
• Beat in the espresso
• At this stage you can add 1/2 cup of double cream (softly whipped) by folding it in. Personally, I prefer it undiluted
• Whip the egg whites to stiff peaks, but do not let them dry out. You may add a little pinch of salt to the whites if you need to
• With a metal spoon fold the whites into the mousse, gently, but until there are no pockets of white showing
• You may also add alcohol here if you wish, but no more than 20-30 ml (around 1 tot)
• This should be an alcohol that complements the coffee and chocolate, like cognac, frangelico or kahlua
• Spoon into demitasse coffee cups and top with a tiny blob of whipped or double cream
• Refrigerate to set