Food · Recipe
Chocolate Crunch Bar
A no-bake chocolate bar packed with crunchy nuts and seeds, set in the fridge in a loaf tin. It started with nut butter and keto syrup, but I dropped both and use a little honey instead. Quantities are approximate and forgiving.
Ingredients
- 250g dark chocolate (roughly)
- 1/4 cup honey
- 1/4 cup margarine, spread or butter
- 2 to 3 cups mixed nuts and seeds
- Orange flavouring, to taste (optional)
Method
- Lightly pulse the nuts and seeds in a blender so they’re roughly chopped, not powdered.
- Put the chocolate, honey and margarine in a saucepan and melt gently over a medium heat, stirring, until smooth.
- Stir in the nuts and seeds. Add a teaspoon of orange flavouring if you like.
- Press the mixture into a silicone loaf tin and chill in the fridge until set.
