Yesterday afternoon it rained and everyone was a bit stuffed up with the cold so we stayed in and had a baking session. It was pretty experimental, messy and Arthur definitely ate too many raisins but it was great fun. Sadie even got involved creating some wonderful spoon music for us. We got out every possible ingredient we had and went from there. Arthur is very clear about what he likes and doesn’t like and helped to pick which ingredients to use. He is always keen to include dates and seeds and so this yummy, sticky and energy full creation was born. May I introduce the sticky toasted seedy chocolate slice. MmmmmmmmmmmmmmThis is a great recipe if you have a nut allergy. Lots of healthy recipes tend to be quite nut heavy so I’m hoping this will appeal to those who can’t have nuts. Although if that’s not an issue for you the tahini can easily be substituted for a smooth nut butter; peanut, almond or cashew will work just as well. Similarly if you don’t have maple syrup, runny honey will work work too.
Sticky toasted seed and chocolate slice
- 1/2 cup dates (soaked)
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 tablespoon tahini
- 1/4 tsp vanilla essence
- 1 tbsp hot water
- 1/4 cup toasted sunflower seeds
- 1/4 cup toasted pumpkin seeds
- 1/4 cup sultanas
- 1tsp chia seeds (optional)
For the chocolate topping
- 2 tbsp coconut oil
- 2 heaped tbsp cacao powder (or unsweetened cocoa powder)
- 1 tbsp maple syrup
- 1 tbsp runny honey
First line a 1lb loaf time with grease proof paper
Toast the sunflower and pumpkin seeds in a frying pan over a low heat until they start to look nice and toasty and shiny.
Use a hand blender to whizz the dates, coconut oil, maple syrup, tahini, vanilla and water into a sticky, gooey caramel.
Transfer this mixture to the food processor (you can just as easily use a mixing bowl and a bit of elbow grease)
Add the seeds, sultanas and chia seeds and pulse a couple of times till everything is combined. You don’t want to break up the seeds just mix them thoroughly through the sticky date paste.
Squish the mixture flat into the loaf tin and put in the fridge while you make the chocolate.
In a small pan melt the coconut oil. Take off the heat and whisk in the cacao powder, maple syrup and honey until it resembles a smooth melted chocolate.
Pour over the seedy mixture and smooth flat with a spatula and return to the fridge for a hour or so until the chocolate is set.
Cut into squares and eat!
Store in the fridge in an airtight container.