You Need:

30g butter
200g honey
100g dark chocolate - finely chopped or grated
100g dried fruit (eg raisins, dates, cranberries etc) - cut into small pieces if large
200g mixed nuts (any type)
50g plain flour
1 shot of espresso or 1 tsp instant coffee dissolved in 1 tbsp hot water (optional)
Icing sugar to dust (optional)

Method:

Preheat the oven to 150°C/gas mark 2
Mix the chocolate with the dried fruit, nuts, PANPEPATO BLEND and a pinch of salt
Heat the butter with the honey in the microwave or a small pan for 30 seconds or until the butter has melted
Pour the warm honey butter into the dried fruit mixture then stir until the chocolate has melted
Add the flour and coffee (if using) and stir until fully incorporated
Spoon 4 dollops of the mixture onto a baking parchment lined tray, leaving a little space around the edges of each one. Flatten the tops slightly to help cook evenly
Bake for 20 minutes or until the tops are just firm to the touch (don't be tempted to overcook as the cakes will continue to cook as they cool)
Allow to cool completely before moving, then dust the tops very generously with icing sugar (if using). Cut into thin slices to serve (these will keep for several weeks in an airtight container)