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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. 
Course Dessert, Slice, Snack
Keyword apricot, chocolate, pumpkin seeds
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 16 squares
Calories 177kcal
Author Samantha

Ingredients

Base

  • 1 cup Rice Krispie/Rice Bubble Cereal
  • ¾ cup pumpkin seeds
  • ½ cup rolled oats
  • ½ cup dried apricot, diced
  • 1 teaspoon ground mixed spice
  • ¼ cup

    coconut oil 


  • 4 tablespoon runny honey
  • 3 tablespoon 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: 177kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 190mg | Fiber: 2g | Sugar: 11g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg