Seedy, Nutty Chocolate Block
Photography by Josh Griggs.
Like scroggin? You’re going to love this crunchy, seed and nut-packed slice… the fragrant sesame seeds and sea salt take it to the next level!
INGREDIENTS
1 cup each pumpkin seeds, sunflowers seeds, sliced almonds, walnuts, salted cashew nuts and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
METHOD
Equipment: Line a 25cm x 20cm tin with baking paper.
Put the pumpkin and sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes until golden. Stir through the cashew nuts, sultanas, salt and sesame seeds and set aside.
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.
Tip in 90 per cent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set then cut into bars.
Makes about 24 pieces
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