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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!