- serves 6 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 400 g 70% dark chocolate
- 2 tbsp coconut oil
- 3 heaped tbsp crunchy peanut butter
- ½ cup goji berries
- ½ cup pistachios, roughly chopped
- ¼ cup macadamias, roughly chopped
- ¼ cup almonds, roughly chopped
- ¼ cup crushed peanuts
- 1 tsp sea salt flakes
Freezing time: at least 3 hours.
Instructions
- Grease a 18 cm x 28 cm x 3 cm deep baking tray and line with baking paper. Set aside.
- Half fill a small saucepan with water and bring to a boil.
- Roughly chop the chocolate and place it into a large glass bowl with coconut oil and peanut butter.
- Reduce water to a simmer and place a glass bowl over the saucepan, making sure the bowl doesn’t touch the water. Stir the mixture with a rubber spatula until all of the chocolate has melted.
- Remove bowl from heat and add the goji berries, pistachios, macadamias and almonds into the chocolate mixture and fold until dry ingredients are well combined.
- Pour mixture into prepared tray. Sprinkle with crushed peanuts and sea salt.
- Place a tray in the freezer for at least 3 hours or overnight before slicing. Keep in an airtight container in the fridge for up to 2 weeks.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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