Pumpkin Seed & Apricot Chocolate Slice
This slice is quite different to what I have created before. You have your nutty or seedy slices but there is something about this that just tastes different. It has mixed spice to add a new level of flavour then the dried apricots are potent enough to offer some natural sweetness. Paired with melted chocolate as the topping which you’ll add a touch of salt which who doesn’t like a little bit of salt with dark chocolate? Omg so good!
Puffed rice cereal – for that crunch factor
Oats
Pumpkin seeds – the star of the show
Dried apricot
Mixed spice
Almond butter
Honey
Coconut oil
Ok, that might seem like a lot of ingredients however, they’re nutritious, delicious and are what makes this slice so unique! You’ll be mixing all of your dry ingredients together in a large mixing bowl. Then melting together your liquids on the stove top until smooth. Combine everything together, press it into your pan and voila, the base is done. Pop this in your refrigerator to set slightly whilst you whip up your topping.
Are you ready to make try this pure deliciousness?! Enjoy! Sam x
Pumpkin Seed & Apricot Chocolate Slice
Pumpkin Seed & Apricot Chocolate Slice! This yummy slice is filled with pumpkin seeds, crispy rice, oats, dried apricot and more. Poured with a luxurious lightly salted chocolate topping.
Ingredients
Base
- 1 cup Rice Krispie/Rice Bubble Cereal
- 3/4 cup pumpkin seeds
- 1/2 cup rolled oats
- 1/2 cup dried apricot, diced
- 1 tsp ground mixed spice
- 1/4 cup
coconut oil
- 4 Tbsp runny honey
- 3 Tbsp almond butter
Topping
- 180 g plain dark chocolate block of choice, I use Cadbury’s baking dark chocolate
- Pinch of fine salt
Instructions
Base
- Line a 7-inch x 11-inch (20cm x 30cm) rectangle baking tray with baking paper, set aside.
- In a large mixing bowl, add puffed rice, pumpkin seeds, oats, diced apricot and mixed spice. Mix with a wooden spoon until well combined.
- In a small pot, add coconut oil, honey and almond butter. Place over a low-medium heat and gently melt until completely smooth. The almond butter will take the longest to melt down, just keep mixing until mixture is smooth. Remove from heat.
- Pour into dry mixture and mix until well combined.
- Press into lined pan, evening out the top, I find pressing/smoothing it down with a flat spatula is helpful.
- Transfer to refrigerator whilst you make the topping.
Topping
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Break chocolate into squares and place in the bowl. Warm over low-medium heat until completely melted and smooth.
- Add small pinch of salt and mix through. Remove from heat.
- Remove base from refrigerator and pour melted chocolate over the base. You will need to spread it out with your spatula as it’s thin.
- Return to refrigerator and chill until chocolate has completely set and hardened, about 30 minutes – 1 hour.
- Remove from pan and sit at room temperature for 10 minutes to allow chocolate to soften slightly before slicing so it doesn’t crack.
- Slice into squares.
- Enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week.
Nutrition
Calories: 177kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 13mgPotassium: 190mgFiber: 2gSugar: 11gVitamin A: 268IUVitamin C: 1mgCalcium: 25mgIron: 3mg
Tried this recipe? Let us know how it was!
