This recipe calls for apples rather than fat to keep the recipe moist. The sugar can also be substituted for Splenda for those with diabetes. Try with other nuts such as hazelnuts or add dried fruit such as dates.

Ingredients:
1 green apple, peeled and diced
1 tablespoon butter
2 eggs, lightly beaten
1/3 cup caster sugar (or Splenda)
1/2 cup wholemeal plain flour, sifted
1/4 cup cocoa
1/2 cup chopped pecans

Directions:
Place apple in a microwave-safe dish. Cover with plastic wrap. Microwave on high (100 percent) for 10 minutes or until soft. Alternately, stew apples on stovetop over low heat till soft.

Puree apple. In a large bowl, combine hot apples with margarine and stir till margarine has melted.

Beat in eggs and sugar till combined. Add sifted cocoa and flour, including husks, plus the pecans . Mix well.

Grease and line a 9 x 5-inch loaf pan. Spread mixture over base of tin. Bake in a moderate oven (350 degrees) for 25 to 30 minutes or until a skewer comes out clean when tested. Cool in tin. Cut into fingers and serve. Enjoy!

Recipe makes 8 to 12 Chocolate Pecan Fingers.

Back to Cookies and Bars