ON A LIGHTER NOTE...!
1 small sponge cake
250 g cream cheese
312.5 ml drinking chocolate
250 ml Safari Seedless Raisins
375 ml Safari Walnuts, chopped
5 ml rum essence (or according to taste)
Crumble sponge cake in a food processor.
Add rest of the ingredients. Mix well.
Form into small balls and roll in chocolate vermicelli or sprinkle with hot chocolate powder. Keep in the fridge.
It tastes wonderful after a day or two (it must ripen).
Recipe from: SAFARI A fruity little cookbook
Choc 'o Marie's - No bake recipe
250 g butter
500 g icing sugar
250 ml good quality cocoa powder
1 egg, slightly beaten
1 tsp vanilla essence
1 packet Marie biscuits broken into pieces (bash in a packet or use a food processor)
Melt the butter in a large pot until melted.
Remove from the heat and add the icing sugar and cocoa.
Mix well until well combined and there are no dry bits.
Stir in the beaten egg and vanilla and mix until smooth.
Add the broken biscuit bits and stir until well combined and evenly coated with chocolate.
Spoon the mixture into a greased 24 x 24 cm and smooth out with a spatula.
Once cooled and firm (pop into the fridge to speed up the process), cut into 16 squares and keep in an airtight container.