Desserts & Baking

Christmas cranberry and nut slice

10 to 12
20 minutes
Wine/Spirit Pairing
Stellenbosch Hills Muscat de Hambourg 2005

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  • For the crust:
  • 200 g oatmeal digestive biscuits
  • 100 g butter, melted
  • For the filling:
  • 100 g hazelnuts, toasted
  • 100 g macadamia nuts, toasted
  • 200 g sun-dried cranberries
  • 2 cups desiccated coconut, toasted
  • 1 cup condensed milk
  • 100 g butter, melted
  • For the chocolate topping:
  • 300 g dark chocolate
  • ½ cup duoble cream
  • Fresh fruit such as figs, plums, berries or peaches, to garnish

To make the crust: In a processor, blend the biscuits until fine. Transfer to a mixing bowl and stir through the melted butter. Press the crust down onto the bottom of a 20cm spring-form pan, then place in the refrigerator to set.

To make the filling: Lightly crush the nuts and combine. Add the cranberries, and stir through the condensed milk followed by the butter. Lightly press the filling into the crust. Return to the refrigerator.

To make the chocolate topping: Gently melt the cream and chocolate over a low heat. Stir until smooth, then pour over the nut slice.

Garnish with fresh fruit and a chocolate decoration.

TASTE’s take: All I want for Christmas is sweet surrender, all I want for Christmas is sweet surrender, the kind that only chocolate brings.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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