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Close up of the textures inside a chocolate nut and seed slice
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5 from 1 vote

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.
Course Baking
Cuisine Slices
Keyword chocolate, nut and seed bark nz, chocolate, nut and seed slice recipe, chocolate, nut and seed slice recipe nz, gluten-free chocolate, nut and seed slice recipe nz, no-bake chocolate, nut and seed slice, no-bake recipes
Prep Time 15 minutes
Chill Time 45 minutes
Total Time 1 hour
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 tablespoon (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 teaspoon 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 tablespoon (15 g) hinu kokonati, pata rānei (coconut oil or butter)
  • ¼ C (25 g) pū kākano anō (extra muesli)

Instructions

Prepare the Tin or Tray:

  • 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.

Melt the Chocolate:

  • 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.

Add the Remaining Ingredients:

  • Add the pata aramona (almond butter) and pū kākano (cereal).
    Whakaranuhia (stir to combine). Kua oti (finished)!

Make a Slice or Bark:

  • 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.
  • 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:

  • Whakamātaohia (refrigerate) the slice or bark for 30 minutes.
  • Once set, it is ready to eat like that.
    You can also make this simple topping if you want.

Add the Topping (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.

Chill:

  • Whakamātaohia mō te 15 miniti (refrigerate for 15 minutes).

Store:

  • Store in a sealed container and store in the fridge to retain the crunch.
    This will keep well for up to a week.

Notes