Oh and if you’re navigating your way through a food allergy, this freezer-friendly lunchbox slice is gluten, nut, dairy and egg free. Perfect.
I included this chocolate slice in the Mumtastic LIVE session I recently did. Watch to see what else I packed in the lunchboxes that day:
Freezer-Friendly Chocolate Lunchbox Slice
This is the ultimate chocolate slice, packed with nutritious goodness for the lunchbox.
By Stacey Clare
Mixed seeds (sunflower, chia, pumpkin): 1 cup
Desiccated coconut: 1 cup
Cacoa powder: ¼ cup
Salt: a pinch
Tahini: ½ cup
Honey, rice malt or maple syrup: ⅓ cup
Step 1: Pre-heat your oven to 180°C and line a 23 x 13cm loaf tin with baking paper. Now grab your food processor (or blender) and pop the seeds and coconut in.
Step 2: Then add in the chocolate, salt and wet ingredients. Pop the lid on and get ready to ‘pulse’.
Step 3: You’ll need to ‘pulse’ the food processor for a good few minutes to break up the seeds. They need to be very small and really well combined with the tahini and syrup.
Step 4: Pop the mixture into the loaf pan and REALLY push down on it. I’ll often fold over the excess baking paper and push it down.
Step 5: Pop the pan into the oven and bake for 15 minutes. You’ll find the centre is still very wet and that’s fine. Leave it to cool completely in the pan before removing it and cutting into squares. Store in the fridge for 7 days or in the freezer for a good month or two.
Stace’s nutritional tip:
I love using coconut and seeds in my cooking. Not only is it an easy way to navigate my babes’ long list of intolerances but they’re packed with good fats and protein meaning this sweet treat will keep them full.