snacks:

seeded chocolate slice

Published 10th July 2022

The kids are back at school this week and, as a lot of schools do, our school has a ‘nut-free’ policy. This can be quite tricky to get around, especially when a lot of really wholesome, nutritious snacks contain nuts. In a lot of cases, nuts can simply be subbed out for seeds, but I think that in most cases the nut containing version is superior.

This seeded chocolate slice is no exception. It is truly delicious as it is, but I feel that the addition of some almonds or hazelnuts would really lift it. However, I digress, the focus is the kids lunchboxes and a seeded chocolate slice meets the requirements, has a lovely thin layer of chocolate on top, keeping the kids happy, and is full of protein, fibre, carbohydrate and healthy fats, all which will keep those tummies and brains happy.

 
 
 
 

This seeded chocolate slice takes about 15 minutes (if that) to make, requires no cooking, and sets in the refrigerator overnight.

I would recommend placing them into a lunchbox into a section that stays cool as if they get too hot, they will become a bit more tricky to handle.

Enjoy! xx

 
 
 
 

 

Ingredients:

  • 12 medjool dates

  • 1/3 cup tahini

  • 1/3 cup maple syrup or honey

  • 1/2 cup cocoa

  • 2 tsp vanilla extract

  • 2 tbs coconut oil, melted

  • 1/3 cup hot water

  • 1 cup puffed millet or brown rice

  • 1 cup shredded coconut, toasted

  • 1/2 cup sesame seeds, toasted

  • 1/2 cup buckwheat kernels

  • 1/3 cup sunflower seeds

  • 1/4 cup chia seeds

  • 150g dark chocolate

  • 2 tsp coconut oil

 

Method:

  1. Place dates, tahini, maple syrup, cocoa, vanilla, coconut oil and water into the food processor and blend until smooth.

  2. Toast the shredded coconut and sesame seeds in a small frypan over medium heat, being careful not to let them burn. Set aside.

  3. Place the puffs, buckwheat, sunflower seeds and chia seeds into a large bowl. Add the toasted coconut and sesame seeds and mix to combine. Add the wet mixture from the food processor to the dry ingredients and mix until well combine.

  4. Line a 20cm x 20cm tray with baking paper and add the mixture, pressing it down firmly with a spoon. Refrigerate for at least an hour to set.

  5. Melt the dark chocolate and coconut oil in a bowl in the microwave or saucepan on the stove. Remove the slice from the fridge and top with chocolate mixture, spread out evenly and return to the fridge to set. Chop and store in a container in the fridge.