Ingredients

Method

Place all the nuts in a frying pan ( break the walnuts into smaller pieces if whole) and toast them for 3-5 minutes moving them constantly. When they are toasted remove them from the heat.

In a separate saucepan warm the sugar salt and agave until they have melted. Allow them to simmer for 3-4 minutes but not boil add the lime juice and simmer for a further 2-3 minutes. Remove from the heat and allow to cool slightly.

Place the nuts in the frying pan back on the heat and add sugar and agave mixture. Mix well so that all the nuts are well coated. Remove from the heat and put nut mixture into a parchment lined baking tray ( 37cm x 25cm ) and press down hard so that the nut mixture is evenly distributed in the tray. I place another piece of parchment on top and place a second tray on tap and weight. Place tray in the fridge to harden for a few hours.

Melt chocolate over a Bain Marie.

Turn out the nut mixture upside down onto a piece of parchment paper and cover the bottom with the melted chocolate. Place the nut mixture back in the fridge upside down to harden the chocolate for a few hours.

Remove nut mixture from fridge, turn right side up and cut into bars approx 13cm x 3cm.