• 2 x 250 g packets of digestive biscuits
• 750 g dark chocolate
• 300ml cream
• 1 cup of each:  whiskey, chopped dried figs, apricots, prunes

Line the base and sides of a 23 cm spring form cake tin with baking paper.  Coarsely crush the biscuits.  Melt the chocolate and cream and whisk together until combined.  Remove from the heat and add in the whiskey.

In a large bowl mix the dry ingredients with the chocolate mixture and pour into the prepared tin.  Smooth the top of the cake and set aside in the fridge of several hours or overnight.

• 3/4 c dates or any dried fruit.   Soak this in 1/2 c boiling water and mash when softened.
• 1 tbsp honey and 1 Tbsp coconut oil or butter melted together.
• 1 cup rolled oats
• 1/4 oat bran
• 1 c flour
• 1 tsp baking powder
• 1/4 c walnuts or any nuts (chopped)
• 1/4 c chocolate (chopped)

Mix all the ingredients together with a little milk to moisten and press into a 23cm baking dish and bake for 20-30 mins at 160 C