Chocolate, Nut and Seed Slice GF & DF

Chocolate, Nut and Seed Slice – Keke Tapatahi Tiakarete, Nati me Ngā Kākano

I love this keke tapatahi (slice) for its flavour and texture but also for how simple it is to make. It consists of only a few ingredients. All you have to do is melt the 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. So, with those steps in mind, let’s make this super delicious slice.

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Chocolate, Nut and Seed Slice – Keke Tapatahi Tiakarete, Nati me Ngā Kākano

A no-bake, low sugar, super easy chocolate, nut and seed slice. This recipe can also be made in to a bark.

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Prep Time 15 minutes minutes

Chill Time 45 minutes minutes

Servings 18 slices

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 ( C) 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.

Video

Notes