Desperately seeking chocolate as I was flicking through Pinterest the other day and I clicked through to what looked like a pretty delicious chocolate slice thingo. Imagine my disappointment to find the site was no longer in working order...what to do?
Well, what else but make my own version based on an image. Yep. Pretty much what I do all the time. I am often asked where I get all my ideas from and to be honest, it is usually from something I ate, something that sounded good on a menu, or a picture I saw on Instagram, Pinterest, or in a book or mag.
But I digress....chocolate was required and stat. So I roasted the nuts, added a few bits and pieces that I happened to have laying around, melted the chocolate and well, Bob’s your uncle. Completely delish. Completely quick. Completely chocolatey. Get it organised people. You won’t regret it. (And thank you Uncle Bob, whoever you are! You have the best ideas!!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams almonds
- 100 Grams cashews
- 100 Grams pumpkin seeds (pepitas)
- 150 Grams shredded coconut shredded coconut
- 50 Grams sultanas or other dried fruit of choice
- 300 Grams chocolate dark Belgian in pieces BUY
- 50 Grams cacao butter
- 2 Teaspoons vanilla bean paste vanilla bean paste BUY
- Pinches pink salt flakes pink salt flakes BUY
- 2-3 Drops doTERRA wild orange oil doTERRA wild orange oil BUY
- Handfuls cacao nibs or cacao crackle BUY
Do
- 1
Place nuts and seeds onto a lined baking tray and into a cold oven set to 200°C. Bake for 10 minutes. Remove and cool.
- 2
Add the coconut and fruit to the nut mixture in a large bowl. Set aside.
- 3
Place chocolate, cacao butter, vanilla and salt into Thermomix bowl and melt 10 min/37°C/speed soft. Scrape down sides of bowl half way through as needed so that the chocolate melts evenly.
- 4
Pour over the dry mix and stir using your spatula. Add the wild orange oil if using at this stage.
- 5
Spread into a lined tin of choice (depending on how deep you like your slice) and sprinkle with the cacao crackle or nibs. Cool slightly before refrigerating until set. Cut and enjoy.
