Ingredients

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder)
200 g cherry jam or cherry preserve, with no added sugar
30 g coconut oil, to be melted
40 g pure cocoa butter, to be melted
200 g fairtrade dark chocolate (70% cocoa), melted in a bain-marie
100 ml GMO-free vegetable cream
100 g almond butter
1-2 tablespoons hazelnut butter
2 handfuls of shelled hazelnuts, more or less finely chopped

Makes 15-20 balls.

Directions

In a bowl, mix well all the ingredients except the hazelnuts. Transfer into the fridge or freezer until set. Roll into balls and roll them in the chopped hazelnuts. Chill again until ready to serve.

Ingredients

For the apricots

700-750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices
4 tablespoons rice malt syrup
the juice of 1 lemon
1 teaspoon natural vanilla extract
half a teaspoon dried ginger powder
half a teaspoon cardamom powder

For the crumble

300 g almond meal
5-6 tablespoons muscovado sugar
a few pinches of cinnamon powder
1 large tablespoon cocoa powder
a pinch of whole sea salt
70 g pure cocoa butter, melted
30 ml extra virgin olive oil
1 tablespoon almond butter

Makes 4-6 servings.

Directions

In a medium bowl, combine the apricots, rice malt syrup, lemon juice, vanilla extract, ginger and cardamom powder. Mix thoroughly and refrigerate for about 2 hours.

In a large bowl, combine the almond meal, muscovado, cinnamon, cocoa powder and salt. Add the cocoa butter, olive oil and almond butter and rub ingredients together using your fingers until the mixture resembles breadcrumbs. Refrigerate for about 45 minutes.

Remove the apricots from the fridge, arrange the crumble randomly on top of the fruit and serve cool.