Chocolate orange, coconut and pistachio barfi bites

Makes: 25 Prepare & Cook:


  • 160g pistachios, roughly chopped
  • 80g mixed peel
  • 1 tbsp spinneysFOOD Honey
  • 40g desiccated coconut
  • 40g coconut oil
  • 250g dark chocolate, finely chopped
  • 275ml double cream
  • zest of 2 oranges
  • 395g can condensed milk
  • 1½ tbsp cocoa powder
  • 125g milk powder
  • 25g butter, diced


  1. Line a 22cm square tin with baking paper.
  2. Put 150g pistachios and 65g mixed peel in a blender with the honey, desiccated coconut and oil and ½ tsp sea salt. Blitz until the nuts are very finely chopped and the mix comes together. Tip into the tin and press down firmly in an even layer. Chill in the fridge.
  3. Melt 150g chocolate in a heatproof bowl set over a pan of barely simmering water. Transfer to a pan set over a medium heat with 150ml double cream and the zest of 1½ oranges. Warm for 1 minute and stir to combine. Add the condensed milk and cocoa powder then cook for 2 minutes, stirring constantly.
  4. Gradually sift in the milk powder, whisking continuously, until smooth and combined. Spoon the mixture onto the base and smooth the top. Chill for 4 hours or until set.
  5. Put the butter and remaining orange zest and chocolate in a heatproof bowl. Pour the rest of the cream into a pan set over a medium-high heat, stirring often. Just as it starts to boil, remove from the heat and pour over the chocolate. Leave for 1 minute, then stir until melted and combined.
  6. Pour the chocolate mixture over the barfi, use a palette knife to level the surface then scatter over the remaining pistachios and mixed peel. Chill for 30 minutes before slicing into bites.

Top Tip

Barfi is the ideal do-ahead dessert for Diwali. Cut into small bites so the platter can be passed around.

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