Be warned, this one will be a staple in your power snack repertoire. A thoroughly nourishing and satisfying chocolate treat. The basic recipe below is not fully raw as presented here, due to the use of 72% dark chocolate. I like to use the vegan Whittaker’s’Dark Ghana’. ‘Green & Blacks’ works as well. By all means, go ahead and make your own raw chocolate topping!
Oh, have I not posted that recipe yet?! Hang in there, it will pop up shortly 😉
When I am making this Chocolate Müsli slice I always make more of the dry crust mix than I will need for one standard baking tray. I store it in a sealed container till the next batch is due. That way I only have to add date paste, mix it thoroughly, press it into a paper lined tray and pour the chocolate.
And yes, the recipe below is not suggesting for the nuts and seeds to be soaked and dehydrated. For better digestion and utilization of all nutrients feel free to soak and dehydrate the sunflower- and pumpkin seeds as well as the almonds.
It is ESSENTIAL to dehydrate the nuts and seeds completely dry after soaking them over night. The base of the Müsli slice is held together by the moisture being evenly distributed throughout the crust.
And here is the recipe. Enjoy!
Chocolate Müsli Slice
Makes approx. three standard baking trays with 64 pieces each
- 7c sunflower seeds, ground into coarse meal
- 5c pumpkin seeds, ground into coarse meal
- 10c dried finely shredded coconut
- 4c almonds, ground into coarse meal
- 2c cashew pieces, ground into a coarse meal
- 4c chia seed flour
- 3c cranberries
- 2c sultanas
- 3-6c smooth date paste, depending on moisture level
- 9 x 250g bars of Whittaker’s 72% Dark Ghana chocolate (750g per tray)
- In a large tub hand-mix all dry ingredients well.
- Put a pot with 1-2cups of water to the boil, place a stainless steel bowl on the rim of the pot so it completely covers it. Break 3 bars (750g) of the dark chocolate into the bowl. Turn the heat down to a minimum once the water boils. Stir the chocolate occasionally until it is completely melted.
- While the chocolate is melting take 12c of the dry müsli mixture and hand-mix 1-2 cups of date paste in until everything sticks well together and is evenly moist and covered with date paste.
- Line a standard baking tray (approx. 2cm deep) with one sheet of baking paper. Now press the moist müsli mixture evenly into the tray.
- When the chocolate is completely melted pour it over the compacted müsli in the baking tray. Make sure you dry off the bowl underneath beforehand to avoid water dripping into your molten chocolate! Tap the tray lightly on the work bench to distribute the chocolate evenly and to make the surface level. Use a cranked spatula to help spread the chocolate, if necessary.
- Place the tray in the fridge (walk-in coolers are handy here! ;-)) to let the chocolate solidify. Check frequently for the chocolate surface to turn matt. Do not wait till the chocolate is thoroughly chilled through. It will be too brittle to cut. A very sharp and thin (Asian) chef’s knife helps!
- Once the chocolate surface has turned evenly matt and is sufficiently solid to cut, carefully, while holding on to the paper, slide the chocolate-covered müsli block onto a large cutting board. Cut into 64 equal pieces and stack them into a tight-sealing container with baking paper between the layers.
Return to chiller overnight. The chocolate will solidify and the moisture in the müsli mix will spread evenly through all ingredients, making them hold together better.
- Do not touch the chocolate surface after it is poured!!! Your fingerprints will remain visible.
- From the time of cutting into individual pieces till serving the individual müsli slices should stay refrigerated. Alterations in temperature will cause moisture in the air to condense on the chocolate coating. This ultimately leads to bright brown spots on it and makes it look unsightly and old.
PS: Yes, this might be one of the recipes featured at one of my next demo classes!