Free from refined sugar and jam-packed with nutritious (and delicious) chia seeds, brazil nuts and dark chocolate, Donna Hay’s choc-nut and chia seed slice hits the spot. Not only will your tastebuds be tantalized, but your body will thank you, too.

Donna Hay’s choc-nut and chia seed slice recipe

YOU WILL NEED

2 cups (320g) brazil nuts, roughly chopped

1 cup puffed millet+

½ cup (80g) pepitas (pumpkin seeds)

¼ cup (50g) black chia seeds

50g 70% dark chocolate, roughly chopped

¼ cup (90g) honey

2 teaspoons vanilla bean paste

METHOD

Preheat oven to 160°C (325°F).

Place the nuts, millet, pepitas, chia, chocolate, honey and vanilla in a large bowl and mix well to combine.

Press the mixture into a 20cm square cake tin lined with non-stick baking paper.

Cook for 30–35 minutes or until golden.

Refrigerate until completely cooled. Slice into 2.5cm x 5cm logs to serve. Makes 32.

+ Find puffed millet in health food stores.

Tip: This slice will keep refrigerated in an airtight container for up to one week.


 

Fresh + Light, seed slice, Donna Hay

Want more tasty and wholesome recipes from Donna Hay? Check out her latest issue of Fresh + Light. With nourishing chicken soups, power-packed noodle stir-fries, easy homemade granolas and decadent, good-for you cakes, there’s more than 75 new recipes to start cooking now.

Shop Donna Hay Fresh + Light $9.99