Nut & Seed Slice

I constantly share recipes with patients, and I am always searching for healthy slices and snack alternatives children can take to school. As most friends are aware of my search, I am often given their recipes, or in this case, samples are passed on to share. I know right? It's tough, however someone needs to do the tasting!

This slice has been a winner, it is a Maggie Beer recipe, however, I have slightly adapted it to suit my own taste. You could try swapping out the dried peaches for cranberries, this tastes good as well. This recipe makes quite a lot of slices, luckily you can freeze it.

I hope you enjoy it as much as we do!

Ingredients

1 cup desiccated coconut

3 tablespoons sesame seeds

1/2 cup pepitas

1/2 cup sunflower seeds

1/2 cup raw cashews

1/2 cup raw pistachio nuts

1 cup caramel bukinis ( I use Loving Earth)

80 g seeded chopped Medjool dates

80 g dried peaches

2 tsp finely grated lemon zest

190 g unhulled tahini

150g raw honey

3 tablespoons of coconut oil

Topping

300 g dark chocolate (70%)

1 tablespoon coconut oil

Method

Preheat oven to 180 degrees C. Grease and line a baking tray with baking paper.

Place coconut, sesame seeds, pepitas, sunflower seeds, cashews and pistachio nuts onto the tray. Bake 8-10 minutes, or until golden. Pop this into a large bowl, add buckinis, dates and lemon zest. Mix to combine.

Heat tahini, honey and coconut oil in a saucepan, on low heat, until melted. Pour over your dry ingredients, mix well. Press this mixture into your lined baking tray. Refrigerate 30 minutes.

This slice tastes good without the chocolate topping, but I highly recommend it.

Chocolate topping

Place chocolate and coconut oil into a heatproof bowl over a saucepan of simmering water. ( Maggie Beer states- don't let the bottom of the bowl touch the water).

Stir until all melted. Pour over the base and refrigerate another 2-3 hours.

Cut into small slices, keep in an airtight container in the fridge. You can freeze these as well.

Sources

Maggie Beer

Thank you Margaret Flower for the recipe :)