Put the fruit with the nuts in the food processor and chop everything a little smaller. It doesn't have to be super small. You can also chop with a knife.

Meanwhile, preheat the oven to 170˚C.

Line the bottom of a 22cm springform pan with baking paper and brush the sides with a little oil.

Place the nuts and dried fruit in a large bowl. Sift the chestnut flour over them (do not skip this step as chestnut flour clots quickly!)

Add the cookie spices and grate the oranges on top.

Take a heatproof bowl and add the chocolate pieces along with the coconut oil. Heat in a double boiler until melted.

Set aside for a moment.

Combine the honey and coconut sugar in a small saucepan. Heat until the sugar is completely melted.

Pour in your nut and fruit mixture, add the melted chocolate and a little orange juice. Stir well with a spoon and pour into the prepared springform pan.

Bake for 30 minutes or until the top feels firm.

Allow to cool completely in the pan before removing.

This is a hearty and rich dessert. So cut it into small pieces!