Riffing on one of our most popular recipes of all time, this dark chocolate slice is packed with all the good stuff.
Makes: about 24 Pieces
INGREDIENTS
¾ cup each sunflower seeds, sliced almonds, walnuts, pistachios, chopped dates and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
EQUIPMENT: Line a 25cm x 20cm tin with baking paper.
METHOD
Put the 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 pistachios, dates, 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 percent 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.
DRINKS MATCH
With its poached pear, citrus blossom, vanilla and honeyed peach notes, the Māori Point Honi Late Harvest Central Otago Pinot Gris 2020 (375ml $33) is all kinds of perfect with this slice. maoripoint.co.nz
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.