There is nothing nicer than a delicious homemade slice!
What makes this slice even better is that it's healthier than most.
And if you want to leave the chocolate element completely out, you can, leaving the slice just nutty.
It is not baked so it's easy to whip up in a food processor.
Toast the nuts of your choice and process warm.
Add the peanut butter, honey and oil, combine and press the dough into a lined baking pan.
Melt dark chocolate and spread over top.
Refrigerate.
When the chocolate is set, turn the slice out, chocolate side down on a board.
Melt white chocolate.
spread on top.
Melt a little more dark chocolate and make stripes.
Use a fork to make a pattern.
Refrigerate cutting into squares or rectangles when set.
A pretty box of cut pieces is a perfect gift and is certain to be a hit with the special people on your gift list.
Especially if they are nut lovers.
It's also a fabulous go-to snack when you need an added boost of energy throughout the day.
Nutty Chocolate Slice
3 and 1/2 cups of mixed whole nuts (550 grams)
4 Tablespoons runny honey
5 Heaped Tablespoons peanut butter
1/4 cup vegetable oil
1 cup of dark chocolate for the base (plus a few tablespoons extra for topping)
1 cup white chocolate for topping
(The secret to keeping the chocolate topping softer so that it does not crack when you cut it.
Add a small amount of coconut or vegetable oil to the melted stage).
.
Place nuts on an oven tray lined with baking paper.
Roast for 15 minutes until golden.
Cool until warm to the touch, then place in a food processor.
Crush until fine.
Add the peanut butter and honey and half the oil.
Process until a dough forms.
Add more oil until you have a moist but not sticky dough.
(If your processor cannot manage this, do it using clean hands or wear food processing gloves)
Line a square pan (I used 22cm x 22cm size - which is about 9 by 9 inches) with tin foil and press in the dough firmly.
Melt the dark chocolate.
Spread over the top.
Place in refrigerator for 10 minutes to set.
Remove and tip onto a board with chocolate at the bottom.
Melt the white chocolate.
Spread on top.
Add lines of melted dark chocolate on top of the white, and create a pattern using a fork.
Refrigerate until set, remove and cut into rectangles (or smaller squares).
Store in an airtight container in the pantry or cupboard.
Yield 16 slices.
(Printable recipe HERE)
Hint:
It is best if you cut the slice with a dry, hot knife.
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