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.
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
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.
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