Chewy Nut & Seed Slab
This homemade nut slab is the perfect combination of crunchy, chewy and deliciously moreish.
Packed with nuts and seeds, and naturally sweetened with dried fruit, it’s the perfect wholefood snack to have on hand for lunchboxes, with a cup of tea, or kept in the fridge for an easy grab-and-go option.
It’s a favourite from our Go Diet Free program. Enjoy!
Chewy Nut & Seed Slab
Ingredients
1 cup almonds, roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
2 tbsp linseeds (flaxseed)
½ cup coconut chips
1 cup dried dates, pitted
½ cup dried apricots
2 tbsp honey
1 tbsp coconut oil
1–2 tbsp water, if needed
1 cup chopped 85% dark chocolate (to coat)
Directions
Toast the nuts and seeds (optional, but recommended). Spread the almonds, pumpkin seeds, sunflower seeds and coconut chips onto a baking tray and toast at 160°C (140°C fan) for 8–10 minutes, until lightly golden and fragrant. Allow to cool slightly.
Add the dates and apricots to a food processor and blend until a thick, sticky paste forms. Add 1–2 tablespoons of water if needed.
Place the honey and coconut oil in a small saucepan over low heat. Cook for 2–3 minutes, stirring occasionally, until the mixture begins to bubble gently and smells lightly caramelised.
In a large bowl, mix the toasted nuts, seeds, coconut and linseeds. Add the fruit paste and warm honey mixture, stirring until everything is evenly coated and well combined.
Line a loaf tin or 20 × 20 cm baking tin with baking paper. Transfer the mixture to the tin and press down very firmly into an even layer.
Bake at 160°C (140°C fan) for 15 minutes, or until just lightly golden around the edges. You're simply firming the slab and developing a lightly caramelised flavour, not drying it out.
Leave the slab to cool in the tin, then refrigerate for at least 2 hours before slicing into bars or squares. The slab may crumble if not left to cool completely.
Melt the chopped dark chocolate in a saucepan over low heat, stirring until smooth. Dip each slice halfway into the melted chocolate, then place on a lined tray and allow the chocolate to set.
Store in an airtight container in the fridge.