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Seedy choc top slice (gluten-free + vegan)

This slice is chock-a-block with seeds of every kind, mildly sweet and with just the right amount of chocolate on top. Feel free to swap around the seeds you use, just stick to the same amounts. Don’t like pumpkin seeds? Simply use more sliced almonds or sunflower seeds. Like hemp seeds? Add in a few tablespoons or swap out the chia for them. You’ll find brown rice malt syrup at most supermarkets, in the health food section.
Servings: 20 small squares

Ingredients

  • 3/4 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/2 cup ground almonds (almond meal/almond flour)
  • 1/4 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup ground flaxseeds (linseeds)
  • 1/4 cup dried cranberries or raisins
  • 1/4 cup tapioca starch (flour)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup nut butter (I used almond, but peanut butter is also great)
  • 1/2 cup rice malt syrup
  • 2 tablespoons virgin coconut oil
  • 1 teaspoon vanilla extract

Choc top

  • 100g dark chocolate, roughly chopped
  • 1 teaspoon virgin coconut oil
  • Flaky salt to sprinkle, optional

Instructions

  • Preheat oven to 160C. Line a slice tin with baking paper (I used a 9 x 12-inch tin). Combine seeds, ground and sliced almonds, dried cranberries, tapioca starch, cinnamon and salt in a bowl and mix well to combine. Place nut butter, rice malt syrup and coconut oil into a small saucepan and cook over low heat, stirring constantly until just melted, smooth and combined. Pour into dry ingredients and mix to form a stiff, sticky dough. Press into prepared tin and bake 20-22 minutes, or until lightly golden. Remove from oven and set aside to cool.
  • Melt chocolate with coconut oil in a small heat-proof bowl set over a small pot of boiling water. Pour over cooled slice, tipping it to the sides to evenly coat with chocolate. Sprinkle with flaky salt if using and set aside to set (this can be speed up in the fridge if you can’t wait!). Slice into small squares to serve. Will store airtight for 3-4 days, or pop into a container in the fridge for up to a week. Allow to come to room temperature for the best texture.

Notes

This recipe was created for and first featured in Nourish Magazine, NZ.