Riffing on one of our most popular recipes of all time, this dark chocolate slice is packed with all the good stuff.
Makes: about 24 Pieces
INGREDIENTS
¾ cup each sunflower seeds, sliced almonds, walnuts, pistachios, chopped dates and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
EQUIPMENT: Line a 25cm x 20cm tin with baking paper.
METHOD
Put the sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes, until golden. Stir through the pistachios, dates, sultanas, salt and sesame seeds and set aside.
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.
Tip in 90 percent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set, then cut into bars.
DRINKS MATCH
With its poached pear, citrus blossom, vanilla and honeyed peach notes, the Māori Point Honi Late Harvest Central Otago Pinot Gris 2020 (375ml $33) is all kinds of perfect with this slice. maoripoint.co.nz
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!