Chocolate “Superfood” Slice
Christmas season is nearly upon us! My goodness, where has this year gone? I say that to myself nearly every time November comes around but truly - it feels like this year has completely flown by. One minute I was staring down the barrel of 100 wedding related jobs to do, the next - I was married and it has quickly become an event of the past. Crazy how life goes on.
Regardless of that, I like to have an arsenal of sweet-but-healthy-recipes up my sleeve for this time of the year. Don’t get me wrong, I go cheerfully into the festive season, practically skipping towards the vast arrays of pavlovas, truffles, pandoros, choccie Santas and so on. If it’s red, green and white you can bet Ainsley’s going to have her eye on it.
But sometimes, especially nearing the end point of December when the blood sugar is high and the pupils are basically dilated to the point of Navy SEAL night vision precision for the 3rd week in a row - the body needs a bit of a break. Which is when I pull out this little guy.
You’re able to get your sweet chocolate fix without the cost of laser eye surgery. Not to mention that pepitas alone are a great source of healthy fats and magnesium. So not only can you kick the guilt to the curb for going in for a second slice, you can feel good about sending your digestive tract a lifeline. Letting it stagger and rally to its feet through the tidal wave of those borderline criminal marshmallow Christmas reindeers, declaring victory for yet another year!
That is until you dump that 3rd glass of mulled wine on top of it - of course.
Superfood Chocolate Slice
Ingredients
- 120g rice malt syrup
- 80g coconut oil
- 100g raw peanut butter
- 3tbsp cacao powder
- pinch salt
- 3tbsp pepita seeds
- 75g puffed rice
- 30g dark chocolate - melted
Instructions
- Grease and line a 20cm square cake tin with baking paper. Set aside.
- In a small saucepan, gently melt together the rice malt syrup, coconut oil, peanut butter, cacao powder and salt. Stir to combine - it only needs to be heated enough to form a smooth, uniform mixture.
- In a medium bowl, mix together the puffed rice and pepitas. Pour in the chocolate mixture and stir through until the rice is evenly coated. Press into the prepared tin and refrigerate until set - about 1-2 hours.
- Remove from the tin and drizzle with the melted chocolate. Chop into even slices and serve cold.