This Chocolate Nut and Seed Slice is no-bake, low sugar and is super easy to make. It is naturally gluten-free, can be made dairy-free and consists of only a few ingredients. So what are you waiting for? Dive in to this recipe and prepare your tastebuds for a delicious time.
Chocolate Nut and Seed Slice is one of the recipes that will always hit the spot. It is super quick to make, making it perfect for the surprise manuhiri (guests) that turn up.
Make the Chocolate Nut and Seed Slice:
All you have to do is melt tiakarete (chocolate) and hinu kokonati, pata rānei (coconut oil or butter). Then, fold through your choice of pata nati (nut butter), a pop of wanira (vanilla) and mūruhi (muesli). I use a keto mūrihi (muesli) because I love that it is low in sugar and is filled with nati (nuts) and kākano (seeds), all ready and toasted to perfection. If you are living that keto life, you can also use a sugar free chocolate and make it fully keto. He māmā noa iho – so easy!
Can I swap out some of the ingredients?
You can absolutely swap ingredients in this slice. This recipe is so flexible and I recommend getting those ingredients that need using and throwing them in. You may need to add a bit of extra pata (butter) or tiakarete (chocolate) if you are adding a lot of extra dry ingredients. However, at the end of the day, make the recipe yours!
More no-bake recipes to try:
Love making no-bake slices but want a more peanut butter focus? Try my No-bake Peanut Butter Slice, it is also gluten and dairy free. Want to try a no-bake recipe but make it a bit fancy? My No-bake Marshmallow Slice is perfect for you.
This Rocky Road with Homemade Marshmallow is not only visually stunning but it also filled with delicious texture and flavour. Or does my Toasted Coconut Fudge with pata pīnati (peanut butter) get your taste buds tingling? Let me know what you try, there are many more slice recipes here.
Videography and photography by Sarah Henderson.
Chocolate, Nut and Seed Slice – Keke Tapatahi Tiakarete, Nati me Ngā Kākano
Ingredients
The Chocolate Slice – Te Keke Tapatahi Tiakarete
- 150 g tiakarete parauri (dark chocolate, I used Whittakers 62% with almonds). Use what chocolate you want here.
- 3 tbsp (45 g) hinu kokonati, pata rānei (coconut oil or butter)
- ⅓ C (90 g) pata aramona (almond butter, or whatever nut butter you want)
- 1 ¾ C (175 g) pū kākano keto (keto muesli) I love keto muesli in this but you can use your favourite granola too.
- 1 tsp wanira (vanilla)
Decorations – Ngā Whakarākei (Optional)
- 80 g tiakarete (chocolate). I used a dairy milk chocolate for the topping in the video but usually just use the same dark chocolate as the base. Use what you want.
- 1 tbsp (15 g) hinu kokonati, pata rānei (coconut oil or butter)
- ¼ C (25 g) pū kākano anō (extra muesli)
Instructions
The Chocolate Slice – Te Keke Tapatahi Tiakarete
- If you want to make this a slice: Line a 8 cm x 18 cm loaf tin with baking paper. Don't worry if yours is not exactly the same size, this is just a rough guide.
- If you want to make this in to bark: Line a flat baking tray with baking paper.
- Break up the tiakarete (chocolate) in to pieces, add it along with the hinu kokonati (coconut oil) to a pot.
- Set it over low heat and gently melt it all together. Remove from the heat and add it to a bowl or leave it in the pot and add all the ingredients in.
- Add the pata aramona (almond butter) pū kākano (cereal). Whakaranuhia – stir to combine. Kua oti – finished!
- If you want to make this a slice: Add the ranunga (mixture) in to the prepared loaf tin. Take the time to press the tiakarete (chocolate) in to all of the gaps so it nestles down well and cuts well once set. Chill in the fridge for 30 minutes.
- If you want to make this in to bark: Pour on to the prepared baking tray and spread it out to your preferred thickness. Chill in the fridge for 30 minutes.
- Once it is set, it is ready to eat like that. You can also make this simple topping if you want. Kei a koe – it is up to you!
Decorations – Ngā Whakarākei (Optional)
- Add the tiakarete (chocolate) and hinu kokonati (coconut oil) to a pot.
- Set it over low heat and gently melt it all together. Remove from the heat.
- Drizzle it all over the set slice or bark. Sprinkle over the pū kākano anō (extra muesli) for a touch of decoration. Whakamātaohia mō te 15 miniti – refrigerate for 15 minutes.
- Store in a sealed container. I like to keep it stored in the fridge to retain the crunch.
this is scrumptious and great for work as a quick on the run snack!
Yesss Ray! Love this and a good snack for those gluten free peeps out there. Love you x