Oaty Nutty Chocolate 'Tiffin'
A virtuous way to enjoy chocolate (or a chocolate-y way to enjoy virtue).
Method
Based on 12 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tin or dish, about 20 x 15cm, with baking paper or foil.
Step 2
Spread the oats, almonds and seeds on a large baking sheet and toast in the oven for about 8 minutes, checking often, until the oats are crispy and the nuts are lightly browned. Tip onto a plate and leave to cool a little.
Step 3
Put the chocolate chunks and coconut oil into a bowl over a pan of simmering water, or in a small saucepan over a very low heat, to melt very gently. Just before the chocolate is fully melted, remove from the heat and stir in the toasted oats, nuts and seeds (it’s okay if they’re still a bit warm, but they shouldn’t be oven-hot). Add the raisins or chopped apricots and the ginger.
Step 4
Spread the mixture evenly in the prepared tin and leave to set in the fridge. Cut into squares when completely cold.
- Ingredients
- Based on 12 servings
-
100g Dried Apricots, or raisins, chopped 1x Sainsbury's Apricots 200g -
50g Coconut Oil 1x Sainsbury's Organic Virgin Coconut Oil 300ml -
150g Dark Chocolate, broken into chunks 1x Sainsbury's Dark Chocolate 200g -
50g Skinned Whole Almonds, roughly bashed or chopped 1x Sainsbury's Almonds Blanched 100g -
75g Jumbo Oats 1x Sainsbury's Scottish Porridge Oats 1kg -
2 Pieces Of Preserved Ginger, excess syrup drained off, finely chopped 1x Sainsbury's Diced Stem Ginger In Sugar Syrup 225g -
50g Sunflower Seeds, pumpkin, or a combination of both 1x Sainsbury's Toasted Pumpkin & Sunflower Seeds 100g