When the days are getting shorter we all need something to pick us up a bit. Nothing ac do it better than chocolate. There is only one problem, it is difficult to find good, ethical chocolate at a reasonable price. Finding a chocolate spread without palm oil and tons of sugar. That is where you can’t go wrong with this beautiful, homemade plum-chocolate spread. Have it on the toast for weekend breakfast, with pancakes or just a spoon from the jar as a pick me up. One word of warning – it is addictive!
I suggest you will make two jars in one go. One will not be enough.
So for the Plum-chocolate spread, you will need:
1 kg of dark purple plums (the ones prunes are made of are the best)
¾ cup of sugar (caster/ light brown –up to you)
seeds from 1 vanilla stick
70g cocoa powder
Cut up the plums, remove the stones and put them in a bowl. Cover plums with sugar and leave it to stand for at least an hour (can overnight) to release the juices. Put in a blender with vanilla and cocoa and mush it until smooth. Transfer the mush to a wide rim pan with a thick base. Bring it to boil and simmer on a low heat for at least an hour mixing occasionally. Spread needs to get same thickness as good fruit conserve.
How to check if the thickness is right – cool a saucer in the freezer, pour a spoon of hot spread on it and if it set – then is ready.
Another version is to make it with actual prunes. You can use the same quantity of prunes, just re-hydrate them with approx 300ml of hot water mixed with a tablespoon of lemon juice. In adult version re-hydrate in rum, whiskey or brandy.
You can also use cinnamon or ginger instead of vanilla. Experiment. It is a good thing to do in the kitchen.
We enjoyed it on millet and coconut vegan pancakes with coconut cream- that was a pure decadence.