Recipe by: Rachel Savage.
Photography by: Peta Mazey.
Ingredients
Topping
Method
1.Lightly oil and line a small slice tin (about 18cm x 28cm) with baking paper.
2.Gently melt together coconut oil and honey in a small saucepan over low heat. Meanwhile, toss all the dry ingredients together in a large bowl.
3.Once melted, blitz oil and honey with a stick blender or in a blender until well mixed (this can take 1-2 minutes).
4.Working quickly, use clean hands to mix wet and dry ingredients. Make sure you coat all the dry ingredients thoroughly. Press mixture into tin then refrigerate while you melt the chocolate.
5.Melt chocolate and coconut oil in a double boiler, or heatproof bowl set over simmering water, or in the microwave; mix well. Drizzle chocolate over slice, covering as much of it as you can (the chocolate helps it stick together). Sprinkle the extra sesame seeds on top then refrigerate for 1 hour or until set.
6.Cut into small squares and serve.
Note
- Makes 20 squares. – This slice is best stored in an airtight container in the fridge. – The almonds can be exchanged for other roughly chopped nuts of your choice; try cashews, peanuts or macadamias. *Check label if eating dairy-free.