2 ounces Perugina Bittersweet Chocolate Bar (chopped)
Instructions
Preheat oven to 350°F.
In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8×8 square dish would also work). Bake for 30-40 minutes, until slightly browned on top.
Panforte will be quite dense – cut with a sharp knife into small wedges.
