Za’atar and cherry chocolate fridge cake bars
"Though very much a dessert, these cake bars are rendered almost savoury by the za’atar, which, teamed with salt, makes them incredibly addictive. Za’atar and chocolate is definitely not a traditional pairing, but the herbal quality from the ground thyme and hyssop works so well with chocolate. However, if the combination scares you, feel free to start by using just ½ tablespoon of za’atar. Either way, the flavour will intensify once chilled."
This recipe is taken from Centrepiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham (£28, Octopus Publishing Group). Photography by Yuki Sugiura.
These can be made vegan by using a vegan butter alternative and vegan dark chocolate and biscuits.
Ingredients
Metric
Imperial
- 150g of 70% dark chocolate, roughly chopped
- 50g of agave syrup, or maple syrup
- 60g of unsalted butter, chopped, or vegan alternative
- 1 tbsp of za'atar
- 1/4 tsp sea salt flakes
- 100g of glacé cherries, roughly chopped
- 80g of oat biscuits, such as Hobnobs, crumbled into 2cm pieces
- 50g of shelled pistachios, unsalted, roughly chopped
Equipment
- 1lb loaf tin
Method
Line the loaf tin with cling film, ensuring there is enough overhang to allow you to lift out the bars once they are set
Put everything except the biscuits and pistachios in a heatproof bowl and set over a saucepan of simmering water, making sure the bowl does not touch the water. Heat gently, stirring regularly, until everything is melted and fully combined
- 150g of 70% dark chocolate, roughly chopped
- 50g of agave syrup, or maple syrup
- 60g of unsalted butter, chopped, or vegan alternative
- 1 tbsp of za'atar
- 1/4 tsp sea salt flakes
- 100g of glacé cherries, roughly chopped
Remove from the heat and stir in the biscuit and pistachio pieces
- 80g of oat biscuits, such as Hobnobs, crumbled into 2cm pieces
- 50g of shelled pistachios, unsalted, roughly chopped
Transfer to the prepared tin and press the mixture down until compacted and evenly distributed. Cover with cling film and refrigerate for at least 2 hours until fully set
Pull the set cherry-chocolate slab out of the tin, transfer to a chopping board and remove all the clingfilm. Cut into 8 equal-sized bars to serve
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