Oaty Nutty Chocolate 'Tiffin'
15m
prep time
135m
total time
Easy
level
7
ingredients
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 1 x Sainsbury's Apricots 200g -
50g Sunflower Seeds, pumpkin, or a combination of both 1 x Sainsbury's Toasted Pumpkin & Sunflower Seeds 100g -
150g Dark Chocolate, broken into chunks 1 x Sainsbury's Dark Chocolate 200g -
75g Jumbo Oats 1 x Sainsbury's Scottish Porridge Oats 1kg -
50g Skinned Whole Almonds, roughly bashed or chopped 1 x Sainsbury's Almonds Blanched 100g -
50g Coconut Oil 1 x Sainsbury's Organic Virgin Coconut Oil 300ml -
2 Pieces Of Preserved Ginger, excess syrup drained off, finely chopped 1 x Sainsbury's Diced Stem Ginger In Sugar Syrup 225g
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