Updated: May 30
-Preheat your oven to 170C and line a baking tray with baking paper.
-Roughly chop 80g Nuts, 50g Glacé Cherries, 50g Sultanas and add in 20g mini mallows and a handful of cacao nibs (optional).
-In a bowl mix 80g egg white with 160g icing sugar and 25g cocoa.
-Add in the chopped fruit and nuts and mix well.
-Form into even sized balls using an ice cream scoop and pat down with a wet spoon. —-
-Sprinkle with sea salt and bake for 15-17 minutes, they will be very soft but will harden in cooling... the centres will stay deliciously fudgy.
-Cool completely before wolfing down!